1.Put a large pot of water on to boil.
2.Combine milk and garlic in a heavy medium saucepan; bring to a simmer over low heat. Simmer gently until the garlic is tender and the milk has reduced to 1 1/2 cups, 15 to 25 minutes. Let cool slightly.
3.Puree milk and garlic in a blender until smooth. (Use caution when blending hot liquids.) Return to the pan and season with salt, pepper and nutmeg. Keep the sauce warm.
4.Meanwhile, cook fettuccine until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a warmed large bowl.
5.Whisk cream cheese and 1/2 cup Parmesan into the sauce. Add to the fettuccine and toss well. Sprinkle with parsley. Serve immediately, passing the remaining 1/4 cup Parmesan separately.
Nutrition
Per serving- 361 calories; 6 g fat (3 g sat, 2 g mono); 17 mg cholesterol; 63 g carbohydrates; 19 g protein; 10 g fiber; 413 mg sodium; 210 mg potassium.
Nutrition Bonus- Selenium (83% daily value), Magnesium (28% dv), Calcium (26% dv).
3 1/2 Carbohydrate Serving
Exchanges- 4 starch, 1/2 low-fat milk, 1/2 fat
Originally Submitted
4/26/2010
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