1 1/2 cups fat-free half and half cream
8 oz reduced fat cream cheese, cubed
1 1/2 cups shredded Parmesan cheese
1 teaspoon salt, optional
1 teaspon ground white pepper
Cook fettucine according to package directions. Meanwhile in a saucepan combine the half and half and the cream cheese. Cook on medium heat until thickened and bubbly, stirring occasionally. Stir in the Parmesan cheese until smooth. Stir in the salt, if desired, and the pepper. Drain fettucine, toss with sauce. Serves 8.
This recipe comes from the current issue of the magazine Cooking for Two and I've adapted it to be cooked on the stovetop instead of in the microwave, be lighter, and to make 8 servings. The original recipe was for a single serving. It is easy to cut in half if need be. I posted this on my blog, but Donna told me I should come over and post it here, too.
1 serving equals:
11 grams of fat (6 grams saturated fat)
28 mg cholesterol
404 mg sodium
49 g carboyhydrates
2 g fiber
18 g protein.
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