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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.