Creamy Poppy Seed Fettuccine
Yield: 2 Servings
Pat Stevens, Granbury, Texas

4 ounces uncooked fettuccine
1/4 cup butter, cubed
1 garlic clove, minced
2 tablespoons all-purpose flour
3/4 cup water
1/2 cup half-and-half cream
1/2 cup shredded Parmesan cheese
2 teaspoons dried parsley flakes
1/2 teaspoon poppy seeds
1/2 teaspoon pepper
1/4 teaspoon salt
4 fresh basil leaves, thinly sliced or 1/2 teaspoon dried basil

Cook fettuccine according to package directions.
Meanwhile, melt butter in a small skillet over medium heat.
Add garlic; cook and stir for 1 minute.
Stir in flour until blended.
Gradually whisk in water and cream.
Cook and stir for 1 to 2 minutes or until thickened.

Stir in the Parmesan cheese, parsley, poppy seeds, pepper and salt until blended.
Drain fettuccine; toss with cream sauce.
Sprinkle with basil.

Ms. Stevens' comments:
The rich, creamy sauce coats the pasta well and makes a satisfying, pleasant side dish.
I also serve it as an entree for the two of us.
With a green salad and garlic bread, it makes a delicious home-made meal.

Recipe added 01-09-09