Ingredients
8
ounces uncooked fettuccine
2
teaspoons olive or vegetable oil
1
garlic clove, finely chopped
1
small red bell pepper, chopped (1/2 cup)
2
teaspoons Gold Medal™ all-purpose flour
1 1/2
cups evaporated skimmed 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
Preparation
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.
