Two-cheese fettuccine primavera - butter busters^
9 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dry fettuccine, eggless variety |
| 1 | cup | Chopped onion |
| 1 | teaspoon | Minced garli |
| 1 | each | Tb liquid Butter Buds or fatfree chicken broth |
| 1 | teaspoon | Basil leaves, crushed |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Black pepper |
| 2 | eaches | Tb flour |
| 1¾ | cup | Skim milk |
| 1 | cup | Grated nonfat mozzarella cheese |
| 2 | cups | Broccoli florets |
| 1 | each | Red bell pepper, cut into strips |
| 2 | eaches | Tb fatfree Parmesan cheese (Alpine Lace or Weight Watchers) |
Directions
Cook fettuccine as directed on package. Meanwhile, combine onion, garlic, Butter Buds, basil, oregano and black pepper in 2-qt. glass measure. cover with vented plastic wrap and microwave on high for 3 minutes. Stir flour into onion mixture. using wire whisk in a salad bowl, blend milk into mixture; recover. Stirring 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-qt. casserole. cover and microwave on high 2-3 minutes. Drain pasta and stir reserved sauce into it along with the vegetables.
Sprinkle with Parmesan and serve immediately. Per serving: 108 cal., 0.5g fat (4%), 0mg chol., 1g fiber, 6g pro., 20g carb., 78mg sod.
Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-22-95