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Light Fettuccine Primavera

pasta, cheese

1 teaspoon olive oil
1 tablespoon minced green onion
2 cups sliced mushrooms
1 cup sliced zucchini
1/2 cup chopped sweet red or green pepper
1/2 cup frozen peas
1/3 cup skim milk
1 teaspoon all purpose flour
1 teaspoon butter; melted
1/3 cup shredded part-skim mozzarella chees
salt and pepper
2 tablespoons white wine
1/4 teaspoon nutmeg
6 ounces fettuccine; cooked
2 tablespoons freshly grated Parmesan cheese

In large nonstick skillet, heat oil over medium heat; cook onion for 2 minutes. Add mushrooms, zucchini and red pepper; cook for 2 minutes. Add peas and 1 tablespoon water; cover and steam for 2 minutes. Gradually whisk milk and flour into butter; microwave at High for 1-1/2 minutes or until slightly thickened, stirring twice. Stir in mozzarella, and salt and pepper to taste; microwave at High for 40 seconds or until cheese melts, stirring once. Stir in wine and nutmeg. Toss sauce, fettuccine and vegetables. Season with salt and pepper to taste. Sprinkle with Parmesan.

Contributor: Canadian Living - April, 1992

Yield: 2 servings

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