Ingredients
- 2 glass measure
- 1 eggless variety
- 425 ml skim milk
- 180 gr broccoli florets
- 120 gr onion (chopped)
- 110 gr non-fat mozzarella (grated)
- 100 gr fettuccine pasta
- 16 gr flour
- 14 gr liquid butter buds
- 10 gr fat-free parmesan cheese
- 3 gr garlic (minced)
- 1 gr basil leaves
- 1 gr oregano (dried)
- 1 gr black pepper (ground)
- 1 slice bell pepper (red)
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 litre 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.
