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Category : Pasta
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Comment(s) : 0


12 oz Fettucine; uncooked, FF

-or 16 ozs fresh, FF Dry white wine 3 lg Garlic cloves; minced

1/4 c Red bell pepper; fine chop

1/4 c Green onions; slice

1/4 c Parsley; fresh, chop, or-

-1 tb dry 1 tb Flour

12 oz Evaporated skim milk

1/2 ts Basil leaves

1/4 ts Oregano leaves

1/4 c 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.

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