Two-Cheese Fettuccine Primavera

• 8 ounces pasta, fettuccine
• 1 cup onions chopped
• 1 teaspoon garlic minced
• 1 teaspoon basil crushed
• 1/2 teaspoon oregano dried
• 1/2 teaspoon black pepper ground
• 2 tablespoons flour, all-purpose
• 1 3/4 cups milk, skim
• 1 cup mozarella cheese, fat-free grated
• 2 cups broccoli florets
• 1 each sweet red bell peppers cut into strips
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated

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 vented plastic wrap and microwave on high 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 the vegetables.
11. Sprinkle Parmesan cheese on top and serve immediately.

pasta, onions, garlic, basil, oregano, black pepper, flour, milk, mozarella cheese, broccoli florets, sweet red bell peppers, parmesan

Taken from recipeland.com/recipe/v/two-cheese-fettuccine-primavera-41102 (may not work)