Alfredo sauce over fettuccine ff

Yield: 6 Servings

Ingredients:

12 oz Fettucine; uncooked

Instructions:

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.