Ingredients
12
oz uncooked linguine or 2 packages (9 oz each) refrigerated linguine
2
teaspoons butter or margarine
1
teaspoon olive oil
3
large cloves garlic, minced
1/2
cup finely chopped red bell pepper (1 small)
1/3
cup sliced green onions (about 5 medium)
1/3
cup chopped fresh parsley or 3 teaspoons dried parsley flakes
1/4
cup all-purpose flour
2
cans (12 oz each) evaporated low-fat milk
1
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
1/2
teaspoon salt
1/3
cup grated Parmesan cheese
Preparation
In 4-quart Dutch oven, cook linguine as directed on package. Drain; return to Dutch oven and cover to keep warm.
Meanwhile, in 10-inch nonstick skillet, melt butter with oil over medium heat. Add garlic; cook and stir 1 minute. Add bell pepper, onions, parsley and flour; cook and stir 1 minute. Gradually stir in milk until well blended. Heat to boiling, stirring constantly. Cook 6 to 10 minutes, stirring frequently, until sauce is bubbly and thickened.
Remove skillet from heat. Stir in basil, oregano and salt. Pour sauce over linguine; toss gently to coat. Sprinkle with cheese.
