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.