Alfredo sauce over fettuccine
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Fettucine; uncooked, FF or 16 ozs fresh, FF |
| 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 |
Directions
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.