1 med. onion, chopped
2 garlic cloves, minced
1 tbsp. olive oil
1 tbsp. flour
1 tsp. dried basil leaves
1/2 tsp. oregano
1/2 tsp. pepper
1 3/4 c. skim milk (or 2%)
8 oz. fettucini, cooked, drained
1 c. shredded low moisture, part skim Mozzarella cheese
2 tbsp. grated Parmesan cheese
2 c. broccoli flowerets, cooked, drained
1 red pepper, cut in julienne strips

Saute onions and garlic in oil in medium saucepan. Blend in flour and seasonings. Gradually add milk, cook, stirring constantly until thickened. Toss hot pasta with sauce and remaining ingredients. Serve immediately. This is light and healthy. Serves 4.