Fettuccine Alfredo

  • Yield: 8 servings


1-- (16-ounce) package fettuccine
4tablespoons butter
1cup nonfat sour cream
1cup evaporated skim milk
1cup grated Parmesan cheese
-- Chives, finely chopped (optional)


  1. Cook pasta according to directions on package, omitting any oil and salt. Drain, set aside.
  2. In small nonstick pot, meltbutter over low heat. Stir in sour cream and evaporated milk, heating untilhot.
  3. Add cheese and stir until melted. Do not boil. Salt and pepper to taste.
  4. Toss with pasta and serve immediately. Sprinkle with chives, if desired.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 359
  • Fat 10g
  • Saturated Fat 5g
  • Cholesterol 30mg
  • Sodium 259mg
  • Carbohydrate 51g
  • Fiber 1g
  • Sugars 8g
  • Protein 16g