Low-Fat Fettuccini Alfredo
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INGREDIENTS 12 ounces dry fettuccine 2 cups evaporated skim milk 4 cloves garlic, minced 6 tablespoons grated Parmesan cheese 1/4 cup chopped parsley Ground black pepper, to taste 2 cups chopped and steamed vegetables of choice Cook pasta according to package directions. Drain. Place pasta in a large nonstick sauté pan along with milk and garlic. Bring to a simmer, stirring frequently. Add cheese. Continue cooking until cheese melts and sauce thickens. Stir in parsley and black pepper. Add steamed vegetables. Carrots, broccoli, onions, peas, beans, etc.