Easy Fettucine Alfredo

1. Cook pasta according to package directions. Drain; immediately return to pan. Add olive oil; toss to coat. Add evaporated milk, 1/3 cup Parmesan cheese, dried basil, lemon juice, and pepper. Cook over medium-high heat until bubbly, stirring constantly. Top with additional Parmesan cheese and fresh basil.

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Nutrient	Quantity
Total fats	73.2023 g
Protein	61.0893 g
Carbohydrates	24.4171 g
Energy	973.3207 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1628 g
Water	347.6315 g
Aspartic acid	0.5409 g
Calcium, Ca	521.0585 mg
Lutein + zeaxanthin	26.3693 g
Fiber, total dietary	5.3387 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	17.8403 g
Niacin	4.3808 mg
Vitamin A, RAE	79.8715 g
Arginine	0.9033 g
Riboflavin	0.3547 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0007 g
Fatty acids, total saturated 20:1	0.0623 g
Glutamic acid	1.2608 g
Sodium, Na	497.1673 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2334 g
Total lipid (fat)	73.2023 g
Manganese, Mn	2.2224 mg
Fructose	0.0563 g
Proline	0.2305 g
Fatty acids, total saturated 16:0	6.9276 g
Fatty acids, total saturated 8:0	4.023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	0.0219 g
Choline, total	172.2063 mg
Sugars, total	8.5463 g
Serine	0.2842 g
Fatty acids, total saturated 10:0	3.2195 g
Fatty acids, total saturated 18:0	3.4669 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.3813 mg
Selenium, Se	64.5201 g
Ash	6.1785 g
Fatty acids, total saturated 18:1 undifferentiated	12.5568 g
Pantothenic acid	0.4488 mg
Phenylalanine	0.2796 g
Copper, Cu	1.2148 mg
Betaine	0.0281 mg
Thiamin	0.3493 mg
Retinol	78.4 g
Methionine	0.1035 g
Iron, Fe	8.5503 mg
Carbohydrate, by difference	24.4171 g
Phosphorus, P	835.5478 mg
Folate, total	80.4081 g
Tocopherol, gamma	0.1221 mg
Fatty acids, total saturated 4:0	0.0432 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	0.0288 g
Alanine	0.2823 g
Cholesterol	118.6666 mg
Valine	0.335 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	2.0511 g
Glycine	0.2603 g
Carotene, alpha	0.0172 g
Glucose (dextrose)	0.0507 g
Fatty acids, total saturated 14:0	10.1609 g
Zinc, Zn	4.6825 mg
Isoleucine	0.217 g
Fatty acids, total saturated 12:0	25.4199 g
Fatty acids, total polyunsaturated	2.4861 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.4103 g
Tocotrienol, alpha	0.0012 mg
Vitamin A, IU	291.3226 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	80.4081 g
Tryptophan	0.0651 g
Vitamin C, total ascorbic acid	8.7667 mg
Phytosterols	32.3672 mg
Galactose	0.0014 g
Fatty acids, total polyunsaturated 18:1 c	0.0011 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.352 g
Tyrosine	0.1714 g
Vitamin B-12	2.56 g
Vitamin K (phylloquinone)	10.7677 g
Fatty acids, total saturated	53.7215 g
Histidine	0.1276 g
Fatty acids, total monounsaturated	12.8702 g
Threonine	0.2001 g
Folate, food	80.4081 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.4424 g
Vitamin E (alpha-tocopherol)	3.4538 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	145.6335 mg
Lysine	0.2433 g
Potassium, K	1321.1174 mg
Cystine	0.1083 g
Fluoride, F	0.0492 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	1 cup	552	13.296	57.216
Lemon	1	1.1183	0.3508	0.0122
Olive oil	1 tablespoon	119.34	0	13.5
Parmesan cheese	0.33 cup	98.6667	10.6667	1.3333
black pepper	1 pinch	0.3608	0.0919	0.0047
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
fettuccine pasta	8 ounces	201.7333	0	1.1333