12 ounces dry fettuccine pasta
1 cup milk
1/2 cup butter
8 ounces Neufchatel (or cream) cheese, cubed
1/4 teaspoon garlic powder
1/2 teaspoon minced garlic
1/4 teaspoon onion salt
1 cup grated Parmesan cheese
In a large pot of boiling salted water cook fettuccini until al dente. Drain.
Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
Toss pasta with Alfredo sauce and serve warm with steamed broccoli, or grilled chicken. Try adding chili pepper for a fun kick!
Original Recipe
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