1. Combine 1 1/2 cup evaporated milk and garlic cloves in a pan, heat and simmer until garlic is soft (about 15-20 minutes). Milk will reduce a little. 2. In a blender, puree milk and garlic mixture with cream cheese until smooth. 3. Return mixture to pan and add 1/2 cup nonfat milk and cornstarch. Heat to simmer. Sauce will thicken slightly. Add 1/4 cup parmesan cheese. 4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with cooked pasta. Season with salt and pepper and serve with parsley sprinkled on top. Serve remaining parmesan cheese separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
