Ingredients
12 oz. dried pasta
2 cups thinly sliced onion
3 cloves garlic, mincedpinch of red pepper flakes
2 sprigs of fresh basil
2 Tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 1/2 cups of water (or more if using more pasta)
1 12 oz. can evaporated milk
1/2 cup white wine (or more according to taste)
1 Tablespoon lemon zest
1/2 cup heavy cream (half and half will also work)
1/2 cup (or more) of Parmesan cheese
2 Tablespoons fresh lemon juice
In large pasta pot combine all ingredients except last 3.
Directions
Bring to a boil on medium high heat and using large fork or tongs rearrange pasta quite often. Cook about 10 minutes or more until desired consistency and until most of liquid has been absorbed but not all.
I used 16 oz of fettuccine and cooked this approximately 15 minutes. I do not like al dente pasta…I prefer it softer.
Remove from heat and add your heavy cream (or half and half), parmesan cheese and lemon juice. Combine thoroughly and enjoy!
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
