Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Fettuccine pasta (dry);
Eggless variety
1 c Chopped onion
1 ts Minced garlic
1 tb Liquid Butter Buds or 1 tb
Fat-free chicken broth
1 ts Basil leaves, crushed
1/2 ts Dried oregano
1/2 ts Ground black pepper
2 tb Flour
1 3/4 c Skim milk
1 c Grated non-fat mozzarella
Cheese
2 c Broccoli florets
1 Red bell pepper, cut into
Strips
2 tb Fat-free Parmesan cheese

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 6-7
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 2-3 minutes. Drain pasta and stir
reserved sauce into it along with the vegetables. Sprinkle Parmesan
cheese on top and serve immediately.

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