Light Garlic Fettuccine Alfredo
Photo adapted from Food.com.
1 box(8 ounces) fettuccine, cooked
1 Tbspminced garlic
1 can(s)(12 ounces) evaporated milk
1 cparmesan cheese, grated
·salt and pepper to taste
1/2 cfresh italian parsley, chopped (optional)
How to Make Light Garlic Fettuccine Alfredo
- Add butter to a large skillet and melt.
Add garlic and saute until golden.
Pour in evaporated milk and bring to a boil. Boil 2-3 minutes.
- Add cheese and stir until melted and smooth. Add salt and pepper.
Toss cooked fettuccine with sauce and parsley.
- Serve immediately.