Ingredients Jump to Instructions ↓

  1. 8 ounces dry fettuccine pasta

  2. 1 tablespoon olive oil

  3. 1 cup evaporated skim milk

  4. 1/3 cup grated Parmesan cheese

  5. 1/2 teaspoon dried basil

  6. 1 1/2 lemons, juiced

  7. 1 pinch ground black pepper

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions. Drain; immediately return to pan. Add olive oil; toss to coat. Add evaporated milk, 1/3 cup Parmesan cheese, dried basil, lemon juice, and pepper. Cook over medium-high heat until bubbly, stirring constantly. Top with additional Parmesan cheese and fresh basil.


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