Pepperoni Alfredo Pasta

POINTS: 6
MAKES: 9 servings or so, 1-1/4 cup each
CRISPY RATING: A really good Alfredo sauce, all lightened up!

Ingredients
  • 16 oz Penne Pasta, uncooked
  • 4 oz Turkey Pepperoni
  • 1/4 cup Chopped Peppercini (optional)
  • 1 12 oz can Evaporated Skim Milk
  • 1 cup Parmesan Cheese

1. Place pasta, pepperoni and peppercini into a big pot. Add 3 cups of boiling water.

2. Cook on medium heat, covered, until water is gone and pasta is tender, about 15 minutes.

3. Turn heat to low and add evaporated skim milk and cheese. Stir until creamy.

MY NOTES AND THOUGHTS:

This is a great Alfredo sauce. I've use the same base without the pepperoni and instead adding broccoli or other veggies, or even just plain.

Recipe is from my leader.

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