Recipe - Alfredo Sauce Over Fettuccine Ff

12 ounce Fettucine; uncooked, FF or
16 ozs fresh, FF
Dry white wine
3 lg Garlic cloves; minced
One fourth cup Red bell pepper; fine chop
One fourth cup Green onions; slice
One fourth cup Parsley; fresh, chop, or 1
tb dry
1 tablespoon Flour
12 ounce Evaporated skim milk
One half teaspoon Basil leaves
One fourth teaspoon Oregano leaves
One fourth 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.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Mar 23,
1998