INGREDIENTS 1/2 package (12 oz) Tenderoni Fettuccine, uncooked 1/4 cup (1/2 stick) butter or margarine 3/4 cup grated Parmesan cheese 1/2 cup (4 oz) heavy cream 2 Tbsp chopped fresh parsley INSTRUCTIONS Cook pasta according to package directions; drain. Meanwhile, in small saucepan, melt butter over medium heat; gradually stir in cheese, then cream until well blended. Continue heating sauce, stirring constantly, just to boiling point. Remove from heat; stir in parsley. Toss sauce and hot pasta.
