Hands-On Time: 10 minutes
Total Time: 10 minutes
Yield: Serves 4
1 cup evaporated skim milk
1/2 cup freshly grated Parmesan cheese
1/2 cup finely chopped parsley
1 pound fettuccine, cooked, drained, and kept warm
1/4 teaspoon ground white pepper
1. Heat the milk in a deep saucepan over medium heat. Simmer but do not boil. Add the Parmesan cheese and parsley.
2. As soon as the cheese has melted and the sauce is thick and creamy, remove from the heat and toss with the pasta in a large bowl. Season with white pepper.
Per Serving: Calories: 532 | Fat: 6 g | Saturated fat: 2 g | Cholesterol: 11 mg | Sodium: 261 mg | Total carbohydrates: 95 g | Dietary fiber: 5 g | Sugars: 9 g | Protein: 24 g