Garlic Alfredo

Garlic Alfredo Flavor

Fettuccine in a creamy Parmesan and garlic sauce with other natural flavors
Garlic Alfredo
Garlic is at the heart of authentic Italian cooking so we blended it with creamy alfredo sauce and fettuccine pasta for a twist on the classic alfredo.
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What You'll Need

  • 1 1/4 cups
    of water
  • 2/3 cup
    of milk
  • 1 tablespoon
    of butter or margarine

What You'll Do

1 In a medium saucepan, combine water, milk, butter or margarine, pasta and Special Seasonings. Bring to a boil, stirring occasionally.
2 Reduce heat to medium. Boil uncovered, 5-6 min. or until pasta is just tender, stirring frequently.
3 Sauce will be thin. Let stand 3-5 min. to thicken.
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Product formulations, packaging and promotions may change. For current information, refer to packaging on store shelves.

Nutrition Facts

2.5 oz (70 g/about 1 1/3 cup dry pasta & 2 Tbsp sauce mix) (1 cup prepared)
about 2 (dry)
     
Calories: 250 350
Calories from Fat 45 120
Total Fat: 5g 8% 19%
Saturated Fat 2.5g 13% 23%
Trans Fat 0g
Cholesterol: 0mg 0% 3%
Sodium: 900mg 38% 42%
Total Carbohydrate: 45g 15% 16%
Dietary Fiber 2g 8% 8%
Sugars 2g
Protein: 9g
Vitamin A: 0% 8%
Vitamin C: 2% 2%
Calcium: 4% 10%
Iron: 15% 15%
Thiamin: 30% 30%
Riboflavin: 15% 25%
Niacin: 15% 15%
Folic Acid: 20% 20%

Ingredients

WHEAT FLOUR, DURUM WHEAT SEMOLINA, PARTIALLY HYDROGENATED PALM OIL, SALT, REDUCED LACTOSE WHEY, CORN SYRUP*, NATURAL FLAVOR, PARMESAN, CHEDDAR AND ROMANO CHEESES (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, PALM OIL, SODIUM CASEINATE, AUTOLYZED YEAST EXTRACT, NONFAT MILK, GARLIC*, MONOSODIUM GLUTAMATE, RED BELL PEPPER*, PARSLEY*, BUTTER (CREAM, SALT), GUAR GUM, XANTHAN GUM, LACTIC ACID, ANNATTO EXTRACT [COLOR], BUTTERMILK, NIACIN, FERROUS SULFATE, SOY LECITHIN, THIAMIN MONONITRATE, YELLOW 5, RIBOFLAVIN, YELLOW 6 LAKE, YELLOW 6, FOLIC ACID.
*DRIED.
CONTAINS MILK, SOY AND WHEAT INGREDIENTS.

 
 
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