Fettucini Alfredo


1 pound of linguini (I like that better than fettuccine and it’s cheaper)
1 8oz block package of light cream cheese (regular makes it too heavy, fat free won’t melt right)
1 stick of margarine
3/4 cup of milk
3/4 cup grated Romano cheese
1/2 tsp chopped garlic (the kind that comes in a jar)
dried parsley (enough to make it look lightly speckled)


    1. Chop up the block of cream cheese and the stick of margarine and place in a medium to small saucepan. Add the milk, garlic, parsley, and grated cheese.


    1. Cook over a low flame stirring constantly till all ingredients are thoroughly melted and blended and smooth. Remove from flame. (it may get thick & clumpy as it cools…don’t worry about it)


    1. Cook linguini according to package directions and drain.


    1. Add the sauce and stir till linguini is thoroughly coated.


  1. Serve immediately.

Reheat leftovers in the microwave. Add a little milk and heat 1 minute at a time stirring in between, so it doesn’t fry.

You can add things like a can of mushrooms (drained), cooked broccoli, cooked shrimp, etc., to the sauce when it’s done cooking, to give it a little more pizazz.



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