Ingredients
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
Preparation
Cook fettuccine as directed on package.
While fettuccine is cooking, heat margarine and milk in 2-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, salt and pepper.
Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.
