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Two-Cheese Fettuccine Primavera

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Submitted by michaeld

YIELD

12 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

8 231.2
OUNCES ML/G PASTA, FETTUCCINE
1 237
CUP ML ONIONS
chopped
1 5
TEASPOON ML GARLIC
minced
1 5
TEASPOON ML BASIL
crushed *
½ 2.5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML BLACK PEPPER
ground
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ¾ 414
CUPS ML MILK, SKIM
1 237
CUP ML MOZARELLA CHEESE, FAT-FREE
grated *
2 473
1 1
EACH EACH SWEET RED BELL PEPPERS
cut into strips
2 3E+1
TABLESPOONS ML PARMESAN CHEESE

Directions

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 to 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 to 3 minutes.

Drain pasta and stir reserved sauce into it along with the vegetables.

Sprinkle Parmesan cheese on top and serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 101 6% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 37mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 14% Vitamin C 42%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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