Herbed pasta alfredo

Change the below quantities according to the amount of pasta you are using. You can always eyeball it too.. should be fine.

Ingrediants
10-12 oz penne pasta, cooked
OR any other pasta(tortellini/shells/angel hair)
1 tbsp olive oil
3 red chillies
1 tsp black pepper
1/3 cup green onions, chopped
3 cloves of garlic, chopped fine
1 tbsp all-purpose flour
1 (12 oz) can evaporated skimmed milk
1/4 cup grated parmesan cheese [weight watchers: 1/8 cup]
1/4 cup grated romano cheese [weight watchers: 1/8 cup]
Herbs: (If you dont have fresh herbs, used dried herbs)
1 tsp fresh thyme leaves, chopped
1 tsp fresh basil leaves, chopped
1/2 tsp fresh dill snipped off stems

Process:
Cook pasta shells. *** Add some salt + a spoon of olive oil so the pasta doesn't stick while boiling
Drain and set aside. You can mix some butter in the hot drained pasta so that the pasta doesn't stick.
Melt butter in a saucepan over medium heat. Add green onions, red chillies and garlic and saute for 2 minutes. Add black pepper, stir well. Add flour and stir well.
Gradually add milk and bring to a boil, stirring constantly. Reduce heat to medium
low and cook for 3 minutes or until thickened, stirring constantly. Remove from
heat. Stir in cheeses and herbs. Pour over pasta and toss well to blend.

Serve:
Serve with additional cheese and sprinkle fresh parsley over dish if desired.