| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Low-fat, Pasta | 12 | Servings | |
INGREDIENTS
| 8 | oz | Fettuccine pasta, dry |
| Eggless variety | ||
| 1 | c | Chopped onion |
| 1 | t | Minced garlic |
| 1 | T | Liquid Butter Buds or 1 tb |
| Fat-free chicken broth | ||
| 1 | t | Basil leaves, crushed |
| 1/2 | t | Dried oregano |
| 1/2 | t | Ground black pepper |
| 2 | T | Flour |
| 1 3/4 | c | Skim milk |
| 1 | c | Grated non-fat mozzarella |
| Cheese | ||
| 2 | c | Broccoli florets |
| 1 | Red bell pepper, cut into | |
| Strips | ||
| 2 | T | Fat-free Parmesan cheese |
INSTRUCTIONS
Cook fettuccine as directed on package. Meanwhile, combine onion, garlic, Butter Buds or chicken broth, basil, oregano, and black pepper in a 2-quart glass measure. Cover with vented plastic wrap and microwave on high 3 minutes. Stir flour into onion mixture. Using wire whisk in a salad bowl, blend milk into mixture; recover. Stirring with whisk after every 2 minutes, microwave on high 6-7 minutes, or until thickened. Stir mozzarella cheese into mixture and set aside. Place broccoli and bell pepper in a 1-quart casserole. Cover and microwave on high 2-3 minutes. Drain pasta and stir reserved sauce into it along with the vegetables. Sprinkle Parmesan cheese on top and serve immediately.
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 15.6mg
Sodium: 530.9mg
Potassium: 227.5mg
Carbohydrates: 20.3g
Fiber: 1.2g
Sugar: 3.4g
Protein: 14.2g