1. In a saucepan, combine the evaporated skimmed milk, 2 tablespoons grated nonfat Parmesan cheese, 3 teaspoons butter-flavored sprinkles and 1/4 teaspoon ground white pepper. 2. Stir well. Cook on med-low til sauce is heated through. 3. Gently stir in 10 oz of cooked, drained fettuccine pasta. 4. (Add a little more milk if it seems too dry.) Remove pot from heat and add the remaining 6 tablespoons grated nonfat Parmesan and toss. 5. Garnish with scallions and parsley. 6. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
