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Alfredo Sauce Over Fettuccine Ff

 

68

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

35

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

12 ounces pasta, fettuccine
uncooked, or 16 ozs fresh
1 x white wine
dry
*
3 large garlic cloves
minced
*
¼ cup sweet red bell peppers
fine chop
¼ cup scallions, spring or green onions
slice
¼ cup parsley leaves
fresh, chop, or 1 tb dry
1 tablespoon all-purpose flour
12 ounces evaporated milk
skim
½ teaspoon basil
*
¼ teaspoon oregano
*
¼ cup nutritional yeast flakes
parmesan
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 38411% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 70mg 3%
Total Carbohydrate 23g 23%
Dietary Fiber 3g 13%
Sugars g
Protein 29g
Vitamin A 16% Vitamin C 32%
Calcium 15% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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