This calorie-conscious, gluten-free take on a classic alfredo sauce goes perfectly with Notta Pasta. Enjoy the flavor without the guilt.
4 main course servings or 8 sides
15 minutes
1. | Bring a large pot of salted water to boil. |
2. | Add butter to a large skillet and melt. Add garlic and sauté until just golden. |
3. | Pour in evaporated milk and bring to a boil. Boil 2-3 minutes. |
4. | Add cheese and stir until melted and smooth. Salt and pepper to taste. |
5. | Meanwhile, boil Notta Pasta according to box directions and drain, reserving 1/2 cup pasta water. Toss pasta with sauce and parsley. If a thinner sauce is desired, add reserved pasta water. Serve immediately. |