Creamy vegetables and fettuccine

Yield: 4 servings

Measure Ingredient
1½ cup Milk
3 tablespoons Wondra flour
3 tablespoons Margarine
¼ cup Onion; chopped
¼ cup Red bell pepper; chopped
¼ teaspoon Salt
⅛ teaspoon Pepper
1 clove Garlic; crushed
⅓ cup Parmesan; grated
6 cups Water
1 teaspoon Salt
9 ounces Fettuccine
1½ cup Broccoli & cauliflower florets

Mix milk, flour, margarine, onion, bell pepper, ¼ tsp salt, pepper and garlic in 1 quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese. Keep warm over low heat. Heat water and 1 tsp salt to boiling in 3 quart saucepan. Cook fettuccine as directed on package.

Add broccoli and cauliflower during last 2 minutes of cooking; drain.

Place fettuccine and vegetables on platter; top with cheese sauce.

Sprinkle with additional grated cheese and pepper if desired. Source: Wondra label Submitted By MEG ANTCZAK On 05-02-95

Similar recipes