Ingredients

Instructions

  1. In a saucepan, combine the evaporated skimmed milk, 2 tablespoons grated nonfat Parmesan cheese, 3 teaspoons butter-flavored sprinkles and 1/4 teaspoon ground white pepper.
  2. Stir well. Cook on med-low til sauce is heated through.
  3. Gently stir in 10 oz of cooked, drained fettuccine pasta.
  4. (Add a little more milk if it seems too dry.) Remove pot from heat and add the remaining 6 tablespoons grated nonfat Parmesan and toss.
  5. Garnish with scallions and parsley.
  6. Serve immediately.