1 can evaporated skim milk, 12 0z
1 t. margarine
¼ c. cream cheese, fat free
6 oz fettuccini
1/3 c. Parmesan cheese, grated, reduced fat
Black pepper
In a large saucepan or Dutch oven, combine milk and margarine. Cook over medium heat until milk mixture simmers, about 7 minutes. Add cream cheese. Cook and stir with a wire whisk until cream cheese melts and mixture is smooth, about 3 to 4 minutes. Cover and remove from heat. Meanwhile, cook fettuccini in a large stockpot of boiling water according to package directions or until desired doneness. Do not add salt and oil. Drain thoroughly. Add fettuccini to pan with milk mixture. Cook over low heat, tossing fettuccini until well coated, about 1 minute. Add Parmesan cheese and season with pepper. Toss lightly to combine. Remove from heat; cover and let stand 1 to 2 minutes (this gives liquid a chance to slightly absorb into the pasta). Serve immediately.
Makes 6-½ c. servings
Nutrition Information: 170 calories; 2 g fat; 5 mg cholesterol; 190 mg sodium; 29 g carbohydrates; 1 g fiber; and 10 g protein.