Alfredo Sauce Over Fettuccine Ff
Yield
4 servingsPrep
10 minCook
25 minReady
35 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta, fettuccine
uncooked, or 16 ozs fresh |
|
| 1 | x |
white wine
dry |
*
|
| 3 | large |
garlic cloves
minced |
*
|
| 59 | ml |
sweet red bell peppers
fine chop |
|
| 59 | ml |
scallions, spring or green onions
slice |
|
| 59 | ml |
parsley leaves
fresh, chop, or 1 tb dry |
|
| 15 | ml |
all-purpose flour
|
|
| 346.8 | ml/g |
evaporated milk
skim |
|
| 2.5 | ml |
basil
|
*
|
| 1.3 | ml |
oregano
|
|
| 59 | 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.
