Alfredo Sauce Over Fettuccine Recipe - Cooking Index
Alfredo Sauce Over Fettuccine Recipe - Cooking Index
| 12 oz | Fettucine - uncooked | |
| - or 16 ozs fresh | ||
| Dry white wine | ||
| 3 | Garlic cloves - minced (large) | |
| 1/4 cup | Red bell pepper - fine chop | |
| 1/4 cup | Green onions - slice | |
| 1/4 cup | Parsley - fresh, chopped, or- | |
| - 1 tb dry | ||
| 1 tablespoon | Flour | |
| 12 oz | Evaporated skim milk | |
| 1/2 teaspoon | Basil leaves | |
| 1/4 teaspoon | Oregano leaves | |
| 1/4 cup | Nutritional yeast - parmesan |
Cook fettuccine to desired doneness as directed on the package. Drain; keep warm. Meanwhile, Saute 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.
Recipe by: Fast and Healthy, Sep/Oct 1994
Source:
Mary Spero
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