Creamy Herbed Fettuccine
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Minced fresh parsley||1 Cup (16 tbs)|
|Minced fresh basil||1⁄4 Cup (4 tbs)|
|Grated nutmeg||1⁄8 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Skim milk||3⁄4 Cup (12 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Cook the fettuccine in a large pot of boiling water until just tender, about 10 minutes.
Drain, transfer to a large bowl, and keep warm.
Meanwhile, in a 1 1/2-quart casserole, combine the onions and margarine or butter.
Microwave on high for 1 minute, or until the fat is melted.
Stir in the garlic.
Microwave on high for 2 to 3 minutes, or until the onions are tender.
Add the parsley, basil, nutmeg, and pepper.
Microwave on high for 2 minutes, or until the parsley is wilted.
In a 1-quart saucepan, mix the milk, stock, and cornstarch until smooth.
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
Add to the casserole.
Stir in the Parmesan.
Pour over the fettuccine and toss well to combine.