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Alfredo Sauce Over Fettuccine

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B6, B9, C, P
MineralsSelenium, Zinc, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 12 ounces fettuccine -- uncooked, ff

  3. - or 16 ozs fresh -- ff

  4. dry white wine

  5. 3 large garlic cloves -- minced

  6. 1/4 cup red bell pepper -- fine chop

  7. 1/4 cup green onions -- slice

  8. 1/4 cup parsley -- fresh, chop, or-

  9. - 1 tb dry

  10. 1 tablespoon flour

  11. 12 ounces evaporated skim milk

  12. 1/2 teaspoon basil leaves

  13. 1/4 teaspoon oregano leaves

  14. 1/4 cup nutritional yeast -- parmesan

Instructions Jump to Ingredients ↑

  1. Cook fettuccine to desired doneness as directed on the package. Drain; keep warm. Meanwhile, sauté‚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.

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