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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 6 |
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Directions: Cook fettuccine to desired doneness as directed on the package. Drain, keep warm. Meanwhile, saute garlic in wine , cook for 1 minute. Add bell pepper, onions, parsley and flour, cook and stir for 1 minute. Gradually stir in milk until blended. Bring to a boil, stirring constantly. Cook for 3 to 5 minutes, or until sauce boils and thickens, stirring frequently. Remove from heat, stir in basil and oregano. Add cooked fettuccini, toss gently to coat. Sprinkle with nutritional yeast.
Nutrition Analysis: 310 calories, 15g protein, 50g carbohydrate, 2g dietary fiber, 0g fat, 59mg cholesterol, 180mg sodium. Dietary Exchanges: 3 1/2 Starch, 1 Fat.
| Ingredients:
12 Ounce(s) Fettucine, uncooked
3 large Garlic cloves, minced
1/4 Cup(s) Red bell pepper
1/4 Cup(s) Green onions, slice
1/4 Cup(s) Parsley, fresh
1 Tablespoon(s) Flour
12 Ounce(s) Evaporated skim milk
1/2 Teaspoon(s) Basil leaves
1/4 Teaspoon(s) Oregano leaves
1/4 Cup(s) Nutritional yeast, parmesan |
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