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grated Parmesan cheese
½ cup
whole milk
½ cup
tri-color fettuccine or linguine pasta, cooked, drained
1 box (12 ounce)
freshly chopped parsley
2 tablespoons
freshly ground black pepper
unsalted butter
2 tablespoons
1 seasoning packet or 3 tbsp of shaker seasoning
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Cook the pasta according to the package directions, drain, and place in a large bowl.
In a saucepan, add the milk, butter, parmesan cheese and seasoning mix and stir over a medium heat until creamy.
Pour the cheese mixture over the pasta and toss until well coated.
Serve immediately garnished with the parsley and pepper.
