1 tsp. olive oil
1 onion, chopped
1 bell pepper, chopped
1/2 c. evaporated skim milk
1 tsp. dried basil
1/2 tsp. freshly ground black pepper
1 tomato, chopped
4 c. hot cooked fettuccine
1/2 c. parmesan cheese, grated

Heat oil in large nonstick skillet. Add onion and bell pepper and cook, stirring as needed. Cook until tender about 5 minutes. At same time boil water for fettuccine noodles and cook until tender. Add milk, basil and pepper to onions and bell peppers. Cook about 3 minutes. Add tomato and cook about 1 minute. Place cooked fettuccine in medium serving bowl and top with skillet mixture. Add cheese and toss.

Serves 4.