Lighter Fettuccini Alfredo

Cooking Recipes Catalogue

Whip up a smooth blend of milk, Neufchatel cheese, butter, garlic powder, onion powder, minced garlic and Parmesan cheese to make a pleasingly creamy sauce for fettuccini.

INGREDIENTS (for 4 servings):


  • In a large pot of boiling salted water cook fettuccini until al dente. Drain.
  • Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
  • Toss pasta with Alfredo sauce and serve warm.