Recipe: Crab Fettuccine (low fat white sauce)

CRAB FETTUCCINE


8 ounces fettuccine, uncooked
1 tablespoon olive oil or vegetable oil
1 clove garlic, finely chopped
1/2 cup chopped red bell pepper (about 1 small)
2 teaspoons all-purpose flour
1 pound imitation crab meat, cut up
1 1/2 cups evaporated skim milk
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
Grated Parmesan cheese (optional, for serving)

Cook and drain fettuccine as directed on package.

While fettuccine is cooking, heat oil in 10-inch skillet over medium heat. Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.

Stir in flour. Gradually stir in milk. Heat to boiling; reduce heat. Simmer uncovered until mixture thickens.

Stir in crabmeat, 1/4 cup Parmesan cheese, salt, pepper and nutmeg into bell pepper mixture; heat through.

Place fettuccine in serving bowl. Pour crab sauce over fettuccine; toss well. Sprinkle with cheese.

Makes 4 servings
From: SueA, CA
Source: Betty Crocker's Easy Low-Fat Cooking