Two-cheese fettuccine primavera - butter busters^

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Ingredients

Quantity Ingredient
8 ounces Dry fettuccine, eggless variety
1 cup Chopped onion
1 teaspoon Minced garli
1 each Tb liquid Butter Buds or fatfree chicken broth
1 teaspoon Basil leaves, crushed
½ teaspoon Dried oregano
½ teaspoon Black pepper
2 eaches Tb flour
1¾ cup Skim milk
1 cup Grated nonfat mozzarella cheese
2 cups Broccoli florets
1 each Red bell pepper, cut into strips
2 eaches Tb fatfree Parmesan cheese (Alpine Lace or Weight Watchers)

Directions

Cook fettuccine as directed on package. Meanwhile, combine onion, garlic, Butter Buds, basil, oregano and black pepper in 2-qt. glass measure. cover with vented plastic wrap and microwave on high for 3 minutes. Stir flour into onion mixture. using wire whisk in a salad bowl, blend milk into mixture; recover. Stirring 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-qt. casserole. cover and microwave on high 2-3 minutes. Drain pasta and stir reserved sauce into it along with the vegetables.

Sprinkle with Parmesan and serve immediately. Per serving: 108 cal., 0.5g fat (4%), 0mg chol., 1g fiber, 6g pro., 20g carb., 78mg sod.

Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-22-95

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