Skinny Fettuccine Alfredo
Fettuccine Alfredo doesn’t have to be made with heavy cream to have a silky texture and a lot of flavor. Using low fat milk makes this dish something you can eat any time.
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 2¼ cups 1% or 2% milk
- 5 tbsp. butter, divided
- ¼ cup all-purpose flour
- 1 pkg. (5 oz.) Borden® Finely Shredded Aged Parmesan Shreds, divided
- 1 large garlic clove, minced
- 1/8 tsp. nutmeg, grated
- To taste Kosher salt and freshly ground black pepper
- 1 lb. dried fettuccine
- 8 oz. mushrooms, sliced
- ½ cup frozen peas, thawed
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