| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 8 | oz | Cream Cheese; Cubed |
| 1 | c | Parmesan Cheese; Shredded |
| 1/2 | c | Margarine |
| 1/2 | c | Milk |
| 8 | oz | Fettuccine; Cooked |
INSTRUCTIONS
1. Stir cream cheese, Parmesan cheese, butter and milk in large saucepan on low heat until smooth. 2. Add fettuccine; toss lightly. 3. Serve with additional Parmesan cheese, if desired. Makes 4 servings. Recipe by: Philly Posted to recipelu-digest Volume 01 Number 401 by "Diane. Geary" <[email protected]> on Dec 25, 1997
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