| 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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