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Lighter Fettuccini Alfredo
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Create a rich and velvety sauce by combining milk, Neufchatel cheese, butter, garlic, onion powder, and Parmesan for a luscious fettuccini dish.
Ingredients:
  • 12 ounces dry fettuccine pasta
  • 1 cup nonfat milk
  • 0.5 cup reduced fat margarine
  • 8 ounces Neufchatel cheese, cubed
  • 0.25 teaspoon garlic powder
  • 0.5 teaspoon minced garlic
  • 0.25 teaspoon onion salt
  • 1 cup grated Parmesan cheese
Instructions:
  • Cook the fettuccini in a large pot of boiling salted water until it is al dente. Then, drain the pasta.
  • In a saucepan, melt Neufchatel cheese, butter, garlic powder, onion powder, minced garlic, and salt in milk until smooth. Add Parmesan cheese and cook for 2 to 3 minutes until well blended.
  • Coat the pasta in creamy Alfredo sauce and serve it while still warm.

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