Alfredo Sauce over Fettuccine

Ingredients:

  • 12 oz. Fettucine; uncooked
  • Dry white wine
  • 3 lg Garlic cloves; minced
  • 1/4 cup Red bell pepper; fine chop
  • 1/4 cup Green onions; slice
  • 1/4 cup Parsley; fresh, chop, or 1 Tbspdry
  • 1 Tbsp Flour
  • 12 oz. Evaporated skim milk
  • 1/2 tsp Basil leaves
  • 1/4 tsp Oregano leaves
  • 1/4 cup Nutritional yeast; parmesan

Preparation:

Recipe by: Fast and Healthy, Sep/Oct 1994 Cook fettuccine to desired doneness as directed on the package. Drain; keep warm. Meanwhile, sauté 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.

Servings: Print This Page
sauces 1
sauces 2