Alfredo Sauce Over Fettuccine

Course : Pasta
Serves: 6
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16 ounces fettucine uncooked
1/4 cup dry white wine
3 clove garlic minced
1/4 cup red bell pepper fine chop
1/4 cup green onions slice
1/4 cup parsley fresh, chop, or- 1 tb dry
1 tablespoons flour
12 ounces evaporated skim milk
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1/4 cup nutritional yeast -- parmesan

Preparation / Directions:

Cook fettuccine to desired doneness as directed on the package. Drain; keep warm. Meanwhile, saute garlic in wine ; cook for 1 minute. Add bell pepper, onions, parsley and flour; cook and stir for 1 minute. Gradually stir in milk until blended. Bring to a boil, stirring constantly. Cook for 3 to 5 minutes, or until sauce boils and thickens, stirring frequently. Remove from heat; stir in basil and oregano. Add cooked fettuccini; toss gently to coat. Sprinkle with nutritional yeast.

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