Fettuccine Susan Anne - cooking recipe

Ingredients

8 oz. fettuccine, cooked and drained
1 c. evaporated milk, divided
1 Tbsp. margarine
1/2 c. grated Parmesan cheese
salt and pepper to taste
pinch of grated nutmeg

Preparation

Cook and drain fettuccine.
In another large pot, simmer 2/3 cup of the milk and the margarine for 1 minute.
Turn off heat and add drained pasta; toss until coated.
Turn heat to very low and add remaining milk and all other ingredients.
Toss briefly until sauce thickens and coats fettuccine.
Serve immediately.
Makes 6 servings, 220 calories each serving.