8 oz. uncooked fettuccine
1 tbsp. butter
2 garlic cloves, mixed
1 c. evaporated skim milk
3 tbsp. Romano cheese
2 tbsp. chopped basil
1/2 tsp. nutmeg
1 tbsp. ground black pepper

Cook fettuccine to desired doneness as directed on package. Add butter and garlic, toss to coat. Stir in milk, cheese, basil and nutmeg. Cook over medium heat just until thickened about 5 minutes, stirring constantly. Sprinkle with pepper. Serve immediately. 6 servings.