Yield: 6 Servings
Measure | Ingredient |
---|---|
12 ounces | Fettucine; uncooked, FF or 16 ozs fresh, FF |
\N \N | Dry white wine |
3 larges | Garlic cloves; minced |
¼ cup | Red bell pepper; fine chop |
¼ cup | Green onions; slice |
¼ cup | Parsley; fresh, chop, or- 1 tb dry |
1 tablespoon | Flour |
12 ounces | Evaporated skim milk |
½ teaspoon | Basil leaves |
¼ teaspoon | Oregano leaves |
¼ cup | Nutritional yeast; parmesan |
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: 3½ Starch, 1 Fat.