- 1 1/2 cups nonfat evaporated milk
- 10 cloves garlic
- 1 pound dry fettuccine pasta
- 1/2 cup nonfat milk
- 1 teaspoon cornstarch
- 2 tablespoons lowfat cream cheese
- 1/2 cup grated Parmesan cheese
- Combine 1 1/2 cup evaporated milk and garlic cloves in a pan, heat and simmer until garlic is soft (about 15-20 minutes). Milk will reduce a little.
- In a blender, puree milk and garlic mixture with cream cheese until smooth.
- Return mixture to pan and add 1/2 cup nonfat milk and cornstarch. Heat to simmer. Sauce will thicken slightly. Add 1/4 cup parmesan cheese.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with cooked pasta. Season with salt and pepper and serve with parsley sprinkled on top. Serve remaining parmesan cheese separately.