Thursday, August 21, 2008

Low-Fat Fettuccine Alfredo

Low-Fat Fettuccine Alfredo

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.

4 servings