Basil Cream Pasta
  • 8 oz bow tie pasta
  • 1 (12oz) can evaporated milk
  • 1 tbls cornstarch
  • 1 tsp dried basil
  • 1/2 tsp garlic, minced
  • 1/4 cup plus 2 tbls parmesan cheese, divided
  • 1/8 tsp black pepper
  1. Cook pasta according to package directions; drain.
  2. Meanwhile, combine evaporated milk and cornstarch in a medium pan. Add basil and garlic and heat until thickened, stirring continually.
  3. Add 1/4 cup parmesan and black pepper. Cook, stirring continually until cheese is melted.
  4. Combine pasta and sauce in a serving dish. Toss gently to mix. Sprinkle with remaining parmesan cheese.