Alfredo Sauce over Fettuccine Ff
- 12 oz Fettucine; uncooked, FF or
- -16 ozs fresh, FF
- Dry white wine
- 3 lg Garlic cloves; minced
- 1/4 c Red bell pepper; fine chop
- 1/4 c Green onions; slice
- 1/4 c Parsley; fresh, chop, or 1
- -tb dry
- 1 tb Flour
- 12 oz Evaporated skim milk
- 1/2 ts Basil leaves
- 1/4 ts Oregano leaves
- 1/4 c Nutritional yeast; parmesan
Recipe by: Fast and Healthy, Sep/Oct 1994 Cook fettuccine to desired
doneness as directed on the package. Drain; keep warm. Meanwhile, saute
garlic 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.
Nutrition Analysis: 310 calories, 15g protein, 50g carbohydrate, 2g dietary
fiber, 0g fat, 59mg cholesterol, 180mg sodium. Dietary Exchanges: 3 1/2
Starch, 1 Fat.
Posted to recipelu-digest by "Diane Geary" on Mar 23,
1998
doneness as directed on the package. Drain; keep warm. Meanwhile, saute
garlic 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.
Nutrition Analysis: 310 calories, 15g protein, 50g carbohydrate, 2g dietary
fiber, 0g fat, 59mg cholesterol, 180mg sodium. Dietary Exchanges: 3 1/2
Starch, 1 Fat.
Posted to recipelu-digest by "Diane Geary"
1998
