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Alfredo Sauce Over Fettuccine Ff

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Submitted by KTMomX3

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

12 346.8
OUNCES ML/G PASTA, FETTUCCINE
uncooked, or 16 ozs fresh
1 1
X X WHITE WINE
dry *
3 3
LARGE LARGE GARLIC CLOVES
minced *
¼ 59
CUP ML SWEET RED BELL PEPPERS
fine chop
¼ 59
CUP ML PARSLEY LEAVES
fresh, chop, or 1 tb dry
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
12 346.8
OUNCES ML/G EVAPORATED MILK
skim
½ 2.5
TEASPOON ML BASIL *
¼ 1.3
TEASPOON ML OREGANO
¼ 59
CUP ML 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 384 11% 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?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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