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| 12 x ca. 30 g | Fettucine; uncooked, Ff or 16 ozs fresh, Ff |
| | white wine dry |
| 3 gross | cloves garlic minced |
| 1/4 Tasse | Red bell pepper; fine chop |
| 1/4 Tasse | Green onions; slice |
| 1/4 Tasse | Parsley; fresh, chop, or 1 tb dry |
| 1 Esslöffel | flour |
| 12 x ca. 30 g | skim milk evaporated |
| 1/2 Teelöffel | Basil leaf |
| 1/4 Teelöffel | Oregano leaves |
| 1/4 Tasse | Nutritional yeast; parmesan |
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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.
Nutrition Analysis: 310 calories, 15g protein, 50g carbohydrate, 2g dietary fiber, 0g fat, 59mg cholesterol, 180mg sodium. Dietary Exchanges: 3 1/2 Starch, 1 Fat.
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