Categories: Pasta, Low-fat 
      Yield: 12 servings 
  
      8 oz Fettuccine pasta (dry); 
           Eggless variety 
      1 c  Chopped onion 
      1 ts Minced garlic 
      1 tb Liquid Butter Buds or 1 tb 
           Fat-free chicken broth 
      1 ts Basil leaves, crushed 
    1/2 ts Dried oregano 
    1/2 ts Ground black pepper 
      2 tb Flour 
  1 3/4 c  Skim milk 
      1 c  Grated non-fat mozzarella 
           Cheese 
      2 c  Broccoli florets 
      1    Red bell pepper, cut into 
           Strips 
      2 tb Fat-free Parmesan cheese 
  
  Cook fettuccine as directed on package.  Meanwhile, combine onion, garlic, 
  Butter Buds or chicken broth, basil, oregano, and black pepper in a 
  2-quart glass measure.  Cover with vented plastic wrap and microwave on 
  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-quart 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.