Fresh and dried basil add a distinctive flair to this simple, creamy dish. Parmesan cheese, evaporated milk, dried basil, lemon juice and pepper are cooked with the boiled and drained noodles, with fresh basil and more Parmesan sprinkled over the top.
INGREDIENTS (for 4 servings):
- 8 ounces dry fettuccine pasta
- 1 tablespoon olive oil
- 1 cup evaporated skim milk
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1 1/2 lemons, juiced
- 1 pinch ground black pepper
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.