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