Title: Two-cheese fettuccine primavera
 Categories: Pasta, Low-fat
      Yield: 12 Servings
 
      8 oz Fettuccine pasta (dry);
           Eggless variety
      1 c  Chopped onion
      1 ts Minced garlic
      1 tb Liquid Butter Buds or 1 tb
           Fat-free chicken broth
      1 ts Basil leaves, crushed
    1/2 ts Dried oregano
    1/2 ts Ground black pepper
      2 tb Flour
  1 3/4 c  Skim milk
      1 c  Grated non-fat mozzarella
           Cheese
      2 c  Broccoli florets
      1    Red bell pepper, cut into
           Strips
      2 tb Fat-free Parmesan cheese
 
  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 vented plastic wrap and
  microwave on high 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 6-7
  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 2-3 minutes. Drain pasta and stir
  reserved sauce into it along with the vegetables. Sprinkle Parmesan
  cheese on top and serve immediately.