I promise this will be my last pasta recipe for a while. I am sharing before I start our Thanksgiving dinner (which I will post tomorrow). It is my husband's favorite dish and actually made for a simple weeknight meal on a rainy, dreary night.
1 lb cooked fettuccine, keep warm
4 tablespoons butter, I use light Smart Balance with olive oil
1 cup 1/2 &1/2, I use fat free
1 cup grated Parmesan cheese
1 tsp red pepper flakes
Fresh ground pepper
1 teaspoon of fresh lemon juice
Flat leaf Italian parsley, torn
Prepare pasta and keep warm. Melt butter in large skillet, add 1/2 & 1/2, bring to a light simmer & remove from heat. Add lemon juice, fresh black pepper, red pepper flakes, & whisk together. Add pasta, cover with cheese & toss well. Serve topped with a touch of cheese and parsley.
There are so many things you could add at this point, any type of meat, spinach, peas, tomatoes...