12 oz Fettucine, uncooked, FF or 16 ozs fresh, FF
Dry white wine
3 large Garlic cloves, minced
1/4 cup Red bell pepper, fine chop
1/4 cup Green onions, slice
1/4 cup Parsley, fresh, chop, or 1 tb dry
1 tbsp Flour
12 oz Evaporated skim milk
1/2 tsp Basil leaves
1/4 tsp Oregano leaves
1/4 cup Nutritional yeast, parmesan
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Recipe by: Fast and Healthy, Sep/Oct 1994 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. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 23, 1998
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