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In a large saucepan, bring the evaporated milk to a simmer over moderate heat. Stir in the parmesan and as soon as it has melted and the sauce is thick and creamy, pour over cooked pasta. Season to taste with black pepper. Recipe By : Pasta Light Cookbook Posted to MM-Recipes Digest by "John Weber"
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 44 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 52.2mg||16 %|
|Sodium 194.7mg||7 %|
|Potassium 155.5mg||4 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 31.8g|
|Protein 9g||13 %|
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Calories per serving: 209
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