Low Fat Fettuccini

Quick to prepare. Red pepper and peas add colour. This recipe is from the "Company's Coming - Light" cookbook.

• Ready In: 35 mins
• Serves: 6
• Yields: 9 cups

Ingredients

• 1  lb fettuccine pasta
• 4  quarts boiling water
• 2  tablespoons margarine
• 1 1⁄2 cups  frozen peas, thawed
• 1  red pepper, slivered
• 2  tablespoons all-purpose flour
• 1  cup skim milk
•  grated parmesan cheese

Directions

1. Cook fettuccini in boiling water in large uncovered pot until tender but firm, about 9 to 11 minutes.
2. Drain. Return fettuccini to pot.
3. Meanwhile, heat margarine in frying pan. Add peas and red pepper. Saute about 4 minutes until tender.
4. Sprinkle with flour. Mix.
5. Stir in skim milk until it boils. Pour over drained fettuccini.
6. Divide into 6 portions. Sprinkle with parmesan cheese. Makes 9 cups.