Two-Cheese Fettuccine Primavera

Recipe Ingredients

8 oz	227g	Fettuccine pasta - (dry)
		Eggless variety
1 cup	62g / 2.2oz	Chopped onion
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Liquid butter buds or 1 tb
		Fat-free chicken broth
1 teaspoon	5ml	Basil leaves - crushed
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Ground black pepper
2 tablespoons	30ml	Flour
1 3/4 cups	414ml	Skim milk
1 cup	237ml	Grated non-fat mozzarella
		Cheese
2 cups	292g / 10oz	Broccoli florets
1		Red bell pepper - cut into
		Strips
2 tablespoons	30ml	Fat-free parmesan cheese

Recipe 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.

Source:
Betty Crocker's Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.