Two-cheese fettuccine primavera
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fettuccine pasta (dry); |
| Eggless variety | ||
| 1 | cup | Chopped onion |
| 1 | teaspoon | Minced garlic |
| 1 | tablespoon | Liquid Butter Buds or 1 tb |
| Fat-free chicken broth | ||
| 1 | teaspoon | Basil leaves, crushed |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Ground black pepper |
| 2 | tablespoons | Flour |
| 1¾ | cup | Skim milk |
| 1 | cup | Grated non-fat mozzarella |
| Cheese | ||
| 2 | cups | Broccoli florets |
| 1 | Red bell pepper, cut into | |
| Strips | ||
| 2 | tablespoons | Fat-free Parmesan cheese |
Directions
Cook fettuccine as directed on package. Meanwhile, combine onion, garlic, Butter Buds or chicken broth, basil, oregano, and black pepper in a 2-quart glass measure. Cover with vented plastic wrap and microwave on high 3 minutes. Stir flour into onion mixture.
Using wire whisk in a salad bowl, blend milk into mixture; recover.
Stirring with whisk after every 2 minutes, microwave on high 6-7 minutes, or until thickened. Stir mozzarella cheese into mixture and set aside. Place broccoli and bell pepper in a 1-quart casserole.
Cover and microwave on high 2-3 minutes. Drain pasta and stir reserved sauce into it along with the vegetables. Sprinkle Parmesan cheese on top and serve immediately.