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Add a photoServings: 4
Ingredients
- 12 ounce fettuccine fresh or possibly dry
- 1 c. evaporated skimmed lowfat milk
- 1/2 c. nonfat lowfat sour cream
- 1 c. grated Parmesan cheese plus additional for serving
- 2 Tbsp. butter Freshly grnd pepper
Directions
- In a pasta pot, put 3 qts water. Salt the water lightly and cover the pot. Bring the water to a boil over high heat. Add in the fettuccine and stir to separate the strands. Cook the fettuccine according to the directions on the package till just al dente.
- In a medium saucepan, heat the 1 c. evaporated skimmed lowfat milk till warm. Remove the pan from the heat and stir in the 1/2 c. lowfat sour cream and the 1 c. grated Parmesan till thoroughly combined. Add in the butter and cook till the melted and the sauce has thickened slightly. Drain the pasta well. Return it to the pasta pot, and pour in the Alfredo sauce. Toss to coat the strands, then add in a generous amount of black pepper to taste. Toss again to combine.
- NOTES : Notes: try using Asiago. Also could try adding ham or possibly peas to the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 578 | |
| Calories from Fat 186 | 32% |
| Total Fat 21.25g | 27% |
| Saturated Fat 12.07g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 638mg | 27% |
| Potassium 311mg | 9% |
| Total Carbs 67.42g | 18% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.58g | 4% |
| Protein 28.04g | 45% |
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