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Alfredo Sauce over Fettuccine Ff

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  • 12 oz Fettucine; uncooked, FF or 16 ozs fresh, FF
  • Dry white wine
  • 3 lg Garlic cloves; minced
  • 1/4 c Red bell pepper; fine chop
  • 1/4 c Green onions; slice
  • 1/4 c Parsley; fresh, chop, or 1 tb dry
  • 1 tb Flour
  • 12 oz Evaporated skim milk
  • 1/2 ts Basil leaves
  • 1/4 ts Oregano leaves
  • 1/4 c Nutritional yeast; parmesan


Recipe by: Fast and Healthy, Sep/Oct 1994 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.
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. Posted to recipelu-digest by "Diane Geary" <> on Mar 23, 1998