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 e 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.