| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 6 | Servings | |
INGREDIENTS
| 12 | oz | Fettucine; uncooked, FF or 16 ozs fresh, FF |
| Dry white wine | ||
| 3 | lg | Garlic cloves; minced |
| 1/4 | c | Red bell pepper; fine chop |
| 1/4 | c | Green onions; slice |
| 1/4 | c | Parsley; fresh, chop, or 1 tb dry |
| 1 | tb | Flour |
| 12 | oz | Evaporated skim milk |
| 1/2 | ts | Basil leaves |
| 1/4 | ts | Oregano leaves |
| 1/4 | c | Nutritional yeast; parmesan |
INSTRUCTIONS
Recipe by: Fast and Healthy, Sep/Oct 1994 Cook fettuccine to desired doneness as directed on the package. Drain; keep warm. Meanwhile, saute garlic in wine ; cook for 1 minute. Add bell pepper, onions, parsley and flour; cook and stir for 1 minute. Gradually stir in milk until blended. Bring to a boil, stirring constantly. Cook for 3 to 5 minutes, or until sauce boils and thickens, stirring frequently. Remove from heat; stir in basil and oregano. Add cooked fettuccini; toss gently to coat. Sprinkle with nutritional yeast. Nutrition Analysis: 310 calories, 15g protein, 50g carbohydrate, 2g dietary fiber, 0g fat, 59mg cholesterol, 180mg sodium. Dietary Exchanges: 3 1/2 Starch, 1 Fat. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 23, 1998
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