Title: Two-Cheese Fettuccine Primavera
Categories: Pasta Lowcal
Yield: 12 Servings
| 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 |
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.