Serves: 5
Total Calories: 334

12 ounces uncooked fettuccini pasta
2 teaspoons margarine or butter
1 teaspoon olive oil
3 garlic cloves, minced
1/4 cup finely chopped red bell pepper
1/4 cup , sliced green onion
1/4 cup chopped fresh parsley or 3 teaspoons dried parsley flakes
1 tablespoon all-purpose flour
1 (12-ounce) can lite evaporated milk
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 cup grated Parmesan cheese

1. Cook fettuccine to desired doneness as directed on package. Drain.

2. Meanwhile, melt margarine with oil in large nonstick skillet or Dutch oven over medium-high heat. Add garlic cook 1 minute. Add bell pepper, onions, parsley and flour cook and stir 1 minute. Gradually stir in milk blend well. Bring to a boil, stirring constantly. Cook 3 to 5 minutes or until sauce boils and thickens, stirring frequently.

3. Remove skillet from heat stir in basil and oregano. Add cooked fettuccine toss gently to coat. Sprinkle with cheese.

Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 310 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 2 g 10% * Cholesterol: 60 mg 20% * Sodium: 180 mg 8% * Total Carbohydrate: 50 g 17% * Dietary Fiber: 2 g 8% * Sugars: 10 g * Protein: 15 g * Vitamin A: 15% * Vitamin C: 15% * Calcium: 25% * Iron: 15% * Dietary Exchanges: 3 1/2 Starch, 1/2 Medium-Fat Meat or 3 1/2 Carbohydrate, 1/2 Medium-Fat Meat

Nutritional Facts:

Serves: 5
Total Calories: 334
Calories from Fat: 94

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