Title: Creamy Vegetables and Fettuccine
Categories: Pasta Vegetarian
Yield: 4 Servings
| 1 1/2 | c | Milk |
| 3 | tb | Wondra flour |
| 3 | tb | Margarine |
| 1/4 | c | Onion; chopped |
| 1/4 | c | Red bell pepper; chopped |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | cl | Garlic; crushed |
| 1/3 | c | Parmesan; grated |
| 6 | c | Water |
| 1 | ts | Salt |
| 9 | oz | Fettuccine |
| 1 1/2 | c | Broccoli & cauliflower florets |
Mix milk, flour, margarine, onion, bell pepper, 1/4 tsp salt, pepper and
garlic in 1 quart saucepan. Heat to boiling over medium heat, stirring
constantly. Boil and stir 1 minute; remove from heat. Stir in cheese. Keep
warm over low heat. Heat water and 1 tsp salt to boiling in 3 quart
saucepan. Cook fettuccine as directed on package. Add broccoli and
cauliflower during last 2 minutes of cooking; drain. Place fettuccine and
vegetables on platter; top with cheese sauce. Sprinkle with additional
grated cheese and pepper if desired. Source: Wondra label