Yield: 6 Servings
|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|
|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.