Creamy vegetables and fettuccine
4 servings
Ingredients
| Quantity | 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 |
Directions
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