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| RECIPE FOR CREAMY VEGETABLES AND FETTUCCINE |
Title: Creamy Vegetables And Fettuccine
Category: Vegetarian
Serves: 4
Ingredients:
| 1.50 | c | Milk | | 3.00 | T | Wondra flour | | 3.00 | T | Margarine | | 0.25 | c | Onion; chopped | | 0.25 | c | Red bell pepper; chopped | | 0.25 | t | Salt | | 0.12 | t | Pepper | | 1.00 | cl | Garlic; crushed | | 0.33 | c | Parmesan; grated | | 6.00 | c | Water | | 1.00 | t | Salt | | 9.00 | oz | Fettuccine | | 1.50 | c | Broccoli & cauliflower | | | -florets |
Instructions:
Mix milk, flour, margarine, onion, bell pepper, 1/4 tsp salt, pepper and garlic in 1 quart saucepan.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute; remove from heat.
Stir in cheese.
Keep warm over low heat.
Heat water and 1 tsp salt to boiling in 3 quart saucepan.
Cook fettuccine as directed on package.
Add broccoli and cauliflower during last 2 minutes of cooking; drain.
Place fettuccine and vegetables on platter; top with cheese sauce.
Sprinkle with additional grated cheese and pepper if desired.
Source: Wondra label
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