| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Pasta, Low-fat |
12 |
Servings |
INGREDIENTS
| 8 |
oz |
Fettuccine pasta (dry); |
|
|
Eggless variety |
| 1 |
c |
Chopped onion |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Liquid Butter Buds or 1 tb |
|
|
Fat-free chicken broth |
| 1 |
ts |
Basil leaves, crushed |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Ground black pepper |
| 2 |
tb |
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 |
tb |
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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