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Fettuccine alfredo nuovo

Yield: 6 Servings

Ingredients:

• 12 oz RONZONI Fettuccine - uncooked
• 1 1/4 c Lowfat 2% milk
• 2 oz Neufchatel cheese; cubed
• 1/4 c Reduced-fat sour cream
• 1/2 ts Garlic powder
• 1/4 ts Salt
• 1/4 ts Ground black pepper
• 1 c Grated Parmesan cheese
• 2 ts Dried parsley flakes

Instructions:

Cook pasta according to package directions; drain. Meanwhile in medium saucepan over LOW heat whisk together milk Neufchatel cheese sour cream and seasonings until hot and smooth. DO NOT BOIL; remove from heat. Stir in Parmesan cheese and parsley until smooth. Toss hot pasta and sauce; serve immediately. 6 servings (about 1 cup each). Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias

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