8 oz Fettuccine pasta (dry);
Eggless variety 1 c Chopped onion
1 ts Minced garlic
1 tb Liquid Butter Buds or 1 tb
Fat-free chicken broth 1 ts Basil leaves, crushed
1/2 ts Dried oregano
1/2 ts Ground black pepper
2 tb Flour
1 3/4 c Skim milk
1 c Grated non-fat mozzarella
Cheese 2 c Broccoli florets
1 Red bell pepper, cut into
Strips 2 tb Fat-free Parmesan cheese
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.