February 7th: Fettucine Alfredo and Hershey’s Chocolate

Fettuccini Alfredo

1 ½ c. nonfat evaporated milk

10 cloves garlic 1 lb. dry fettuccine pasta

½ c. dry nonfat milk

1 tsp. cornstarch

2 Tbsp. low fat cream cheese

½ c. grated Parmesan cheese

Combine 1 ½ c. evaporated milk and garlic cloves in pan, heat & simmer until garlic is soft (about 15-20 minutes). Milk will reduce a little. In blender, puree milk & garlic mixture with cream cheese until smooth. Return mixture to pan and add ½ c. nonfat milk & cornstarch. Heat to simmer. Sauce will thicken slightly. Add ¼ c. Parmesan. Bring large pot of lightly salted water to boil. Add pasta & cook for 8-10 minutes or until al dente; drain. Toss sauce with cooked pasta. Season with salt & pepper and serve with parsley sprinkled on top. Serve remaining Parmesan cheese separately.

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