Title: California pasta
 Categories: Pasta, Wine
      Yield: 6 Servings
 
           -JUDI M. PHELPS
      1 pk (16 oz-) linguini or
           Fettucine; cooked
      2 c  Mushrooms; sliced thickly
    1/2 c  Green bell pepper; thinly
           -sliced
    1/4 c  Red bell pepper; thinly
           -sliced
    1/3 c  Green onions including tops;
           -thinly sliced
      3 tb Butter of margarine; divided
      2 lg Cloves garlic; minced
      1 tb Flour
    2/3 c  Whole milk
    1/2 ts Seasoning salt
    1/3 c  Dry white wine
    1/8 ts White pepper
      2 c  Monterey Jack cheese;
           -shredded and divided
 
  Cook noodles according to package directions and set aside. In a large
  skillet, saute mushrooms, green and red peppers, and green onions in 2
  tablespoons of butter. Cook for 5 minutes, add garlic and stir. Remove
  vegetables from pan and set aside.  In the same pan, melt the
  remaining butter over medium heat, blend in flour, then gradually
  pour in milk. Stir until smooth and thickened. Blend in seasoning
  salt, wine, white pepper, and 1 cup of the shredded cheese. Cook and
  stir until cheese melts. To the sauce, add the noodles and
  vegetables. Pour all into a 1-1/2-quart casserole and top with
  remaining cheese. Bake, uncovered at 350 degrees F. for 20 minutes
  until bubbly.
  
  Note:  This sauce can be made ahead of time, covered, and
  refrigerated. Let stand for 20 minutes or so at room temperature
  before baking. You might need a little more butter, I had to use more
  than stated in the ingredients; you may get by with the amount listed.