Fettuccine Verde - cooking recipe

Ingredients

250 g fettuccine pasta (I like the fresh kind)
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
3 garlic cloves (minced)
4 -5 green onions (chopped)
1 cup cream (needs some fat in it) or 1 cup 2% low-fat milk (needs some fat in it)
fresh black pepper (to taste)
salt (just a pinch)
1 pinch nutmeg
3 tablespoons kraft parmesan cheese

Preparation

Put water for pasta on to boil.
Melt butter in a large saucepan.
Sautee garlic and onions until soft.
Add cream, salt, pepper and nutmeg.
Leave it sit on low-medium heat. Stir only when bubbles appear and then let it sit again. Don't let it boil! It just needs to thicken slighly.
By now the water should be boiling, so cook the pasta according to the package.
When the pasta is cooked and drained, turn off the heat under the sauce.
Add the pasta to the sauce or the sauce to the pasta, whichever container is suitable to toss everything together.
Add the parmesean, one tablespoon at a time and toss.
If you wanted, now you could add cooked chicken or salmon and toss either into it also.