Recipe by: Fast and Healthy, Sep/Oct 1994 Cook fettuccine to desired doneness as directed on the package. Drain; keep warm. Meanwhile, saute garlic in wine ; cook for 1 minute. Add bell pepper, onions, parsley and flour; cook and stir for 1 minute. Gradually stir in milk until blended. Bring to a boil, stirring constantly. Cook for 3 to 5 minutes, or until sauce boils and thickens, stirring frequently. Remove from heat; stir in basil and oregano. Add cooked fettuccini; toss gently to coat. Sprinkle with nutritional yeast. Nutrition Analysis: 310 calories, 15g protein, 50g carbohydrate, 2g dietary fiber, 0g fat, 59mg cholesterol, 180mg sodium. Dietary Exchanges: 3.5 Starch, -20ºC at.