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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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 zest
  • 1/8 teaspoon pepper
  • 1/3 cup grated Parmesan cheese
  • Additional grated Parmesan cheese and minced fresh basil, optional


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

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