Alfredo sauce over fettuccine

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.

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