8 oz. fettuccine
1 tbsp. olive oil
3/4 c. evaporated skim milk (canned)
1/3 c. grated Parmesan
1/4 c. sliced green onion
2 tbsp. fresh or dry basil and parsley
1/4 tsp. lemon peel, finely shredded
1/4 tsp. garlic powder
1/8 tsp. pepper

Cook fettuccine, drain. Return to pan. Coat with olive oil, toss and set aside. Meanwhile, place milk, onion, basil, lemon peel, garlic and pepper over medium heat until bubbly, stirring constantly. When slightly thickened toss with fettuccine, cheese and fresh parsley. Serve immediately.