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Creamy Parmesan Fettuccini

 Creamy Parmesan Fettuccini
Try this creamy and comforting side dish with a wide variety of entrees. It's fast and so flavorful. Donna Mosher - Augusta, Montana
6 ServingsPrep/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.

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Creamy Parmesan Fettuccini (continued)

Nutritional Facts: 1/2 cup (calculated without additional cheese) equals 261 calories, 9 g fat (2 g saturated fat), 6 mg cholesterol, 259 mg sodium, 34 g carbohydrate, 2 g fiber, 12 g protein.