Two-Cheese Fettuccine Primavera

• 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

1. Cook fettuccine as directed on package.
2. Meanwhile, combine onion, garlic, Butter Buds or chicken broth, basil, oregano and black pepper in a 2-quart glass measure.
3. Cover with venter plastic wrap and microwave on High for 3 minutes.
4. Stir flour into onion mixture.
5. Using wire whisk in a salad bowl, blend milk into mixture; recover.
6. Stirring with whisk after every 2 minutes, microwave on High 6 to 7 minutes or until thickened.
7. Stir Mozzarella cheese into mixture and set aside.
8. Place broccoli and bell pepper in a 1-quart casserole.
9. Cover and microwave on High 2 to 3 minutes.
10. Drain pasta and stir reserved sauce into it along with vegetables.
11. Sprinkle Parmesan cheese on top and serve immediately.

pasta, onion, garlic, liquid butter, basil, oregano, ground black pepper, flour, milk, grated nonfat mozzarella cheese, broccoli florets, red bell pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=355394 (may not work)