Alfredo Sauce Over Fettuccine

Recipe Ingredients

12 oz	340g	Fettuccine - uncooked or 16 ozs fresh ff
		Dry white wine
3		Garlic cloves - minced (large)
1/4 cup	59ml	Red bell pepper - finely chopped
1/4 cup	15g / 0.5oz	Green onions - sliced
1/4 cup	59ml	Parsley - fresh, chop, or 1 tb dry
1 tablespoon	15ml	Flour
12 oz	340g	Evaporated skim milk
1/2 teaspoon	2.5ml	Basil leaves
1/4 teaspoon	1.3ml	Oregano leaves
1/4 cup	59ml	Nutritional yeast - parmesan

Recipe Instructions

Cook fettuccine to desired doneness as directed on the package.  Drain; keep warm. Meanwhile, sauteegarlic 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.

Source:
Strings Restaurant; Recipe by: Fast and Healthy, Sep/Oct 1994

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