Fettuccine With Mushrooms And Tomatoes Recipe

Ingredients

1 package (12 ounces) fettuccine1 pound fresh mushrooms, halved1 large onion, chopped1 large green pepper, chopped1 teaspoon olive oil4 garlic cloves, minced3 tablespoons all-purpose flour3 cups 1% milk1 teaspoon salt1/4 teaspoon pepper1/2 cup sun-dried tomatoes (not packed in oil), thinly sliced1 cup shredded reduced-fat Swiss cheese1/4 cup grated Parmesan cheese

Preparation

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and green pepper in oil for 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.

In a small bowl, combine the flour, milk, salt and pepper until smooth; gradually stir into mushroom mixture. Add tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses. Drain fettuccine; toss with sauce.