Two-cheese fettuccine primavera
Yield: 12 Servings
Ingredients:
- 8 oz Fettuccine pasta (dry); Eggless variety
- 1 c Chopped onion
- 1 ts Minced garlic
- 1 tb Liquid Butter Buds or 1 tb Fat-free chicken broth
- 1 ts Basil leaves crushed
- 1/2 ts Dried oregano
- 1/2 ts Ground black pepper
- 2 tb Flour
- 1 3/4 c Skim milk
- 1 c Grated non-fat mozzarella Cheese
- 2 c Broccoli florets
- 1 Red bell pepper cut into Strips
- 2 tb Fat-free Parmesan cheese
Instructions:
Cook fettuccine as directed on package. Meanwhile combine onion garlic Butter Buds or chicken broth basil oregano and black pepper in a 2-quart glass measure. Cover with vented plastic wrap and microwave on high 3 minutes. Stir flour into onion mixture. Using wire whisk in a salad bowl blend milk into mixture; recover. Stirring with whisk after every 2 minutes microwave on high 6-7 minutes or until thickened. Stir mozzarella cheese into mixture and set aside. Place broccoli and bell pepper in a 1-quart casserole. Cover and microwave on high 2-3 minutes. Drain pasta and stir reserved sauce into it along with the vegetables. Sprinkle Parmesan cheese on top and serve immediately.
