8 Servings 10 min Cook
16 Oz Whole Wheat Pasta
1 Cup Reduced Fat Milk
3 Tbsp Olive Oil
3/4 Tsp Pepper
1/4 Tsp Salt
1/3 Slices Mozzarella Cheese
1 1/4 Cup, grated Parmesan Cheese
2 Tbsp Butter
Bring a large pot of heavily salted water to a boil.
Add the pasta, stir to separate the noodles, and cook according to the package directions until al dente (ideally, use fettuccine noodles).
Meanwhile, heat the milk, butter, and oil in a large frying pan over medium heat until the butter has melted and the mixture has come to a simmer.
Add the mozzarella and the measured pepper and salt and whisk until smooth.
Remove the pan from the heat until the pasta is ready.
Reserve 1 cup of the pasta water and drain the fettuccine.
Add the noodles to the frying pan and return the pan to low heat.
Add 2/3 cup of the reserved pasta water and 1 cup of the Parmesan.
Toss with tongs until all of the cheese has melted, adding additional pasta water as needed to reach the desired sauce consistency.
Taste and season with salt and pepper.
Serve immediately, saving the remaining 1/4 cup Parmesan for sprinkling.
