Two-cheese fettuccine primavera

12 servings

Ingredients

Quantity Ingredient
8 ounces Fettuccine pasta (dry);
Eggless variety
1 cup Chopped onion
1 teaspoon Minced garlic
1 tablespoon Liquid Butter Buds or 1 tb
Fat-free chicken broth
1 teaspoon Basil leaves, crushed
½ teaspoon Dried oregano
½ teaspoon Ground black pepper
2 tablespoons Flour
1¾ cup Skim milk
1 cup Grated non-fat mozzarella
Cheese
2 cups Broccoli florets
1 Red bell pepper, cut into
Strips
2 tablespoons Fat-free Parmesan cheese

Directions

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.

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