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Ingredients

1 ½ cups nonfat evaporated milk 10 cloves garlic 1 pound dry fettuccine pasta ½ cup nonfat milk 1 teaspoon cornstarch 2 tablespoons lowfat cream cheese ½ cup grated Parmesan cheese

Nutrition Info

283.6 calories carbohydrate: 49.5 g cholesterol: 8.9 mg fat: 3.6 g fiber: 2 g protein: 14.3 g saturatedFat: 1.6 g servingSize: - sodium: 153.5 mg sugar: 8.2 g transFat: : - unsaturatedFat: : -

Combine 1 1/2 cup evaporated milk and garlic cloves in a pan, heat and simmer until garlic is soft (about 15-20 minutes). Milk will reduce a little.
In a blender, puree milk and garlic mixture with cream cheese until smooth.
Return mixture to pan and add 1/2 cup nonfat milk and cornstarch. Heat to simmer. Sauce will thicken slightly. Add 1/4 cup parmesan cheese.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Toss sauce with cooked pasta. Season with salt and pepper and serve with parsley sprinkled on top. Serve remaining parmesan cheese separately.

8 servings

Garlicky fettuccini Alfredo! Garnish with fresh parsley and grated Parmesan cheese.