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    Crab Fettuccine

    8 ounces uncooked fettuccine
    2 teaspoons olive or vegetable oil
    1 clove garlic, finely chopped
    1 small red bell pepper, chopped (1/2 cup)
    2 teaspoons Gold Medal all-purpose flour
    1 1/2 cups evaporated fat-free milk
    1 pound imitation crabmeat, cut up
    1/4 cup grated Parmesan cheese
    1/4 teaspoon salt
    1/8 teaspoon pepper
    1/8 teaspoon ground nutmeg
    Grated Parmesan cheese, if desired

    Cook and drain fettuccine as directed on package.

    While fettuccine is cooking, heat oil in 10-inch skillet over medium heat. Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in flour. Gradually stir in milk. Heat to boiling; reduce heat. Simmer uncovered until mixture thickens.

    Stir crabmeat, 1/4 cup cheese, the salt, pepper and nutmeg into bell pepper mixture; heat through. Place fettuccine in serving bowl. Pour crab sauce over fettuccine; toss well. Sprinkle with cheese.

    Makes 4 servings

    This recipe displayed with permission from General Mills, Inc.

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