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10 minutes
25 minutes
- 8 ounces uncooked fettuccine
- 1/3 cup margarine
- 1/2 cup evaporated fat-free milk
- 3/4 cup grated reduced-fat Parmesan cheese blend
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Chopped fresh parsley
- Prepare the fettuccine according to the package instructions.
- As the fettuccine cooks, gently warm margarine and milk in a 2-quart saucepan over low heat, stirring continuously until the margarine melts. Blend in cheese, salt, and pepper for a velvety sauce.
- Drain the fettuccine and toss it with the sauce until well coated. Garnish with parsley.
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