Pantry Friendly Fettuccini Alfredo<\/p>\n
<\/p>\n
1 T. olive oil<\/p>\n
1 clove garlic, minced<\/p>\n
12 oz. Fettuccini pasta<\/p>\n
1 T. all-purpose flour<\/p>\n
1 C. water<\/p>\n
3 T. Milk Powder (not instant non-fat)<\/p>\n
1\/2 C. evaporated milk<\/p>\n
1\/2 tsp. salt, plus more to taste<\/p>\n
3\/4 C. grated Parmesan cheese<\/p>\n
2 T. dried Parsley<\/p>\n
<\/p>\n
Cook the pasta al dente according to the directions on the package. Ladle out a half C. of the pasta water and set aside. Drain the pasta and return it to the pasta pot. Meanwhile, make the sauce. Combine 3 T. milk powder with 1 C. water until dissolved. Stir the flour into the milk until it is completely dissolved. Put a T. of olive oil in the skillet and heat over a medium-high heat. Add the minced clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt, and cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste. Add the sauce and parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen; serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pantry Friendly Fettuccini Alfredo 1 T. olive oil 1 clove garlic, minced 12 oz. Fettuccini pasta 1 T. all-purpose flour 1 C. water 3 T. Milk Powder (not instant non-fat) 1\/2 C. evaporated milk 1\/2 tsp. salt, plus more to taste 3\/4 C. grated Parmesan cheese 2 T. dried Parsley Cook the pasta al dente according to the directions on the package. Ladle out a half C. of the pasta water and set aside. Drain the pasta and…<\/p>\n