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Fettucine Primavera
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Source: Carme Engel
| cooking spray | |
| ¼ cup | chicken broth |
| ½ cup | vadalia onion, sliced |
| 1/2 | red pepper |
| 1 cup | mushrooms |
| ½ pound | fresh fettucine noodles |
| 1 cup | milk |
| 1½ tablespoons | flour |
| 1 package | butter buds |
| 2 medium slices | American Alpine Lace cheese |
| 2 medium slices | Provolone cheese |
| 2-3 | plum tomatoes |
| ¾ cup | broccoli, cooked |
Begin to boil water for noodles.
Sauté onion and pepper in spray for one minute. Add chicken broth and sauté until soft. Then add mushrooms and cook until mushrooms are soft. Set aside.
In a separate bowl combine flour, butter buds and milk. Mix thoroughly. Microwave approximately 2 minutes, until thickened, stirring frequently. Add Provolone and American cheese. Heat in microwave to melt cheese. Add thickened sauce to onion mixture. In the meantime, cook fettucine noodles in boiling water.
Chop and seed plum tomatoes. Chop cooked broccoli. Add both tomatoes and broccoli to onion sauce mixture. Pour sauce over cooked noodles and serve.
From Carme Engel.
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