Ingredients
NOTE: Please feel free to substitute things from the ingredient list below to your special preferences.
1
cup reduced-fat (2%) milk
1/2
cup half-and-half or light cream
1/4
cup grated Parmesan cheese
1
box (16 oz.) fettuccine
1/8
tsp. freshly ground black pepper
1/4
cup shredded fresh basil
Optional: Feel free to even add boneless chicken and broccoli (or vegetable of your choice) to make this dish even yummier!
Directions
1.
1. Melt the butter in a small saucepan over low heat until it has a foam-like texture to it. Remove the pot from heat and stir in the cornstarch. Stir in a little of the milk until it is evenly blended; stir in the remaining milk.
2.
2. Return the pot to stove and bring the butter mixture to a boil over low heat, whisking or stirring constantly, until it is thickened and smooth. Remove the pot from the heat, stir in the half-and-half and Parmesan and set aside.
3.
3. Bring a large saucepan of water to a boil. Add the pasta and cook according to the package directions; drain well.
4.
4. Return the pasta to the pot, place over low heat and add the cheese sauce. Toss the pasta until well coated (this is where you would add the cooked boneless chicken and vegetable of your choice in, if you made it) with the sauce and season it with salt and pepper. Divide pasta evenly among four serving bowls and sprinkle with shredded basil. Serve immediately.
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