Total Time
26mins
Prep 12 mins
Cook 14 mins

Found in the Calgary Herald, a recipe by Marian Miles. Finally, low-fat fettucine alfredo that tastes GOOD!

Ingredients Nutrition

Directions

  1. Cook the pasta according to the package directions.
  2. Drain immediately and return the pasta to the cooking pot.
  3. Add the olive oil and toss to coat.
  4. Stir in the evaporated milk, cheese, garlic and basil.
  5. Cook over medium heat until bubbly, stirring constantly.
  6. Do not let the mixture cook too much or the pasta will soak up the sauce.
  7. The mixture should be creamy.
  8. Serve on warmed plates with a sprig of fresh basil for garnish.

Reviews

(2)
Most Helpful

This recipe produces creamy fettucini, but it was rather bland. Admittedly, I substituted dry basil as I couldn't get fresh, but I increased the garlic and tried to use extra basil. Good if you're on a diet.

chefdownunda February 07, 2004

This was so easy to make and delicious! The whole family enjoyed it. The only change I made was adding prawns, and little more garlic.

Kari in CA May 08, 2003

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