Served as main course. Vegetarian dish. Speciality: 310 calories, 15 gm protein, 50 gm carbohydrate, 2 gm dietary fiber, 59 mg cholesterol, 180 mg sodium.

12 oz Fettucine, uncooked or 16 oz fresh

Dry White Wine

3 Garlic Cloves, minced

1/4 cup Red Bell Pepper; fine chop

1/4 cup Green Onions, slice

1/4 cup Parsley, fresh, chop, or 1 Tablespoon 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.

Serves: 6

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