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

Calories: 343.77 Calories from Fat: N/A Total Fat: 7.43 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 52.94 g Dietary Fiber: N/A Sugars: N/A Protein: 16.28 g Vitamin A: N/A Vitamin C: N/A