Two-Cheese Fettuccine Primavera - cooking recipe

Ingredients

8 oz. fettuccine pasta (eggless variety, dry)
1 c. chopped onion
1 tsp. minced garlic (in jar)
1 Tbsp. liquid Butter Buds or fat free chicken broth
1 tsp. basil leaves, crushed
1/2 tsp. dried oregano
1/2 tsp. ground black pepper
2 Tbsp. flour
1 3/4 c. skim milk
1 c. grated nonfat Mozzarella cheese
2 c. broccoli florets
1 red bell pepper, cut into strips
2 Tbsp. fat free Parmesan cheese

Preparation

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 venter plastic wrap and microwave on High for 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 to 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 to 3 minutes.
Drain pasta and stir reserved sauce into it along with vegetables.
Sprinkle Parmesan cheese on top and serve immediately.