ALFREDO SAUCE (WITH FETTUCCINE)

By stepjo7269

Cooking Light, OCTOBER 2001

Ingredients

• 1 pound uncooked fettuccine
• 1 tablespoon butter
• 1 1/4 cups half-and-half
• 3/4 cup (3 ounces) grated fresh Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• ● Cook pasta according to package directions, omitting salt and fat.
• ● Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.

Preparation

Step 1

Yield: 6 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 427(31% from fat); FAT 14.6g (sat 7.8g,mono 4.2g,poly 1.3g); PROTEIN 17.2g; CHOLESTEROL 105mg; CALCIUM 245mg; SODIUM 479mg; FIBER 2.1g; IRON 3.6mg; CARBOHYDRATE 56.5g