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Fettuccine with Light Alfredo Sauce

1 pound Fettuccine, Linguine or Spaghetti, uncooked
1 cup of evaporated skim milk
1/2 cup of chopped fresh parsley
1/4 teaspoon of white pepper
1/2 cup of grated Parmesan cheese
4 ounces of green onions,  sliced (white parts only)
White Pepper, to taste  

Prepare pasta according to package directions; drain. In a large saucepan, bring the evaporated milk to a simmer over moderate heat. Stir in the Parmesan cheese, green onions and parsley. As soon as it has melted, and the sauce is thick and creamy, pour over cooked pasta. Season to taste with white pepper.

Source: http://ilovepasta.org/
 

 

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