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Fettuccine Alfredo With Skimmed Milk

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Ingredients
  Plain non fat yogurt 3⁄4 Cup (12 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Egg 1 Large, lightly beaten
  Grated parmesan cheese 2 1⁄4 Ounce
  Hot cooked fettuccine 2 Cup (32 tbs)
  Chopped fresh flat leaf parsley 1 Tablespoon
  Chopped fresh chives 1 Tablespoon
Directions

1. To prepare yogurt cheese, set medium strainer lined with coffee filter over medium bowl. Place yogurt in lined strainer; cover and refrigerate until 1/2 cup yogurt cheese remains, about 5 hours. Discard drained liquid.
2. Spray medium nonstick skillet with nonstick cooking spray; add onion and garlic; cook over medium heat until softened, about 2 minutes.
3. Reduce heat to low; gradually (to keep mixture from curdling) whisk in milk, yogurt cheese, and egg. Add 2 ounces of the Parmesan cheese and the fettuccine; toss to combine. Cook over low heat until cheese is melted, about 1 minute. Transfer
to serving dish; sprinkle with the remaining cheese, the parsley, and chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Dish: 
Noodle
Ingredient: 
Pasta

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