lostdwarf's Eenie Meenie Fettucine

Say it aloud a couple times! It's fun.

• 12 ounces uncooked fettuccine (plain or spinach)
• 2 tablespoons butter
• 1 - 2 cloves garlic, minced (I usually use 2 - 4, depending)
• 1 1/2 cups 2% milk (I used skim and it still has a fantastic creamy texture)
• 1 1/2 tbsp all purpose flour
• 1/3 cup Parmesan cheese
• 1/2 tsp dried basil
• 1/4 tsp each salt, black pepper (meh, do it to taste)
• 1 can (6 1/2 ounces) water packed tuna, drained
• 1/2 cup low fat sour cream
• 3/4 cup frozen peas, thawed
• 2 tbsp chopped fresh parsley

Cook fettuccine according to package directions. Drain and return to pot.

While pasta is cooking, prepare sauce. Melt the butter in a medium saucepan over medium heat. Add the garlic and saute for 1 minute. Mix the milk and flour together until smooth. Add to garlic. Increase heat to medium-high. Cook and stir until mixture is bubbly and thickened, about 4 - 5 minutes.

Reduce heat to low. Stir in Parmesan cheese, basil, salt and pepper. Cook for 1 - 2 more minutes, until cheese is melted. Stir in tuna, sour cream and peas. Cook until heated through about 2 minutes.

Pour sauce over fettuccine and toss to coat. Sprinkle parsley over top. Serve with extra Parmesan cheese and black pepper, if desired. Best if served immediately.

If you want, you can add chicken or salmon to this as well and when they say serve immediately, they do mean it. Don't leave the sauce sitting for long. It becomes VERY thick. My baby sister loves it and she can't stand tuna.