Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        fettucine -- uncooked, ff
                        or 16 ozs fresh -- ff
                        dry white wine
   3      clove         garlic -- minced
     1/4  cup           red bell pepper -- fine chop
     1/4  cup           green onions -- slice
     1/4  cup           parsley -- fresh, chop, or- 1 tb dry
   1      tablespoon    flour
  12      ounces        evaporated skim milk
     1/2  teaspoon      basil leaves
     1/4  teaspoon      oregano leaves
     1/4  cup           nutritional yeast -- parmesan

Preparation:

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.