Alfredo Sauce Over Fettuccine Ff
pasta
12 oz fettucine; uncooked, ff or 16 ozs fr
1 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 tablespoon flour
12 oz evaporated skim milk
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1/4 cup nutritional yeast; parmesan
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.
Yield: 6 servings
