Creamy Parmesan Fettuccini Recipe

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Creamy Parmesan Fettuccini Recipe
Creamy Parmesan Fettuccini Recipe photo by Taste of Home
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Creamy Parmesan Fettuccini Recipe

Read Reviews
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Try this creamy and comforting side dish with a wide variety of entrees. It's fast and so flavorful. Donna Mosher - Augusta, Montana
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 ounces uncooked fettuccine
  • 3 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 1 can (12 ounces) fat-free evaporated milk
  • 2 green onions, chopped
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon grated lemon peel
  • 1/8 teaspoon pepper
  • 1/3 cup grated Parmesan cheese
  • Additional grated Parmesan cheese and minced fresh basil, optional

Directions

Cook fettuccine according to package directions; drain. Add oil; toss to coat.
In a large saucepan, combine flour and milk until smooth. Stir in the onions, basil, salt, garlic powder, lemon peel and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in cheese until blended. Pour over fettuccine and toss to coat. Sprinkle with additional cheese and basil if desired. Yield: 6 servings.
Originally published as Creamy Fettuccine in Healthy Cooking October/November 2008, p53

Nutritional Facts

1/2 cup: 261 calories, 9g fat (2g saturated fat), 6mg cholesterol, 259mg sodium, 34g carbohydrate (8g sugars, 2g fiber), 12g protein.

  • 8 ounces uncooked fettuccine
  • 3 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 1 can (12 ounces) fat-free evaporated milk
  • 2 green onions, chopped
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon grated lemon peel
  • 1/8 teaspoon pepper
  • 1/3 cup grated Parmesan cheese
  • Additional grated Parmesan cheese and minced fresh basil, optional
  1. Cook fettuccine according to package directions; drain. Add oil; toss to coat.
  2. In a large saucepan, combine flour and milk until smooth. Stir in the onions, basil, salt, garlic powder, lemon peel and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in cheese until blended. Pour over fettuccine and toss to coat. Sprinkle with additional cheese and basil if desired. Yield: 6 servings.
Originally published as Creamy Fettuccine in Healthy Cooking October/November 2008, p53

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cheeriogirl User ID: 2355136 72317
Reviewed Nov. 20, 2012

"I thought this was barely edible. Must have been the fat-free evaporated milk that I didn't like--just tasted very *fake*."

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