Creamy Fettuccine

• 8 ounces uncooked fettuccine
• 3 tablespoons Extra Virgin 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.