Fresh and dried basil add a distinctive flair to this simple, creamy dish. Parmesan cheese, evaporated milk, dried basil, lemon juice and pepper are cooked with the boiled and drained noodles, with fresh basil and more Parmesan sprinkled over the top.
Cook pasta according to package directions. Drain, reserving about 1/3 cup of the pasta cooking water; immediately return to pan. Add butter spray; toss to coat. Add evaporated milk, 1/3 cup Parmesan cheese, dried chives, lemon juice, and pepper. Stir in pasta water. Cook over medium-high heat until bubbly, stirring constantly. Top with additional Parmesan cheese.