| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
Dutch |
Pasta |
9 |
Servings |
INGREDIENTS
| 1/4 |
c |
Reduced-calorie stick margarine |
| 1 3/4 |
c |
Chopped onion |
| 1 1/2 |
c |
Chopped red bell pepper |
| 1 1/2 |
c |
Chopped green bell pepper |
| 1 |
c |
Chopped green onions |
| 4 |
|
Cloves garlic, minced |
| 1/4 |
c |
All-purpose flour |
| 1 1/2 |
c |
Skim milk |
| 1/2 |
lb |
Light pasteurized process cheese, cubed (such as Velveeta Light) |
| 1 1/2 |
lb |
Cooked peeled crawfish, |
| 1 |
tb |
72%-less-sodium Worcestershire sauce |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Ground red pepper |
| 9 |
c |
Hot cooked fettuccine, (1 pound uncooked) |
|
|
Fresh parsley sprigs, (optional) |
|
|
Fresh crawfish, (optional) |
INSTRUCTIONS
Melt margarine in a Dutch oven over medium-high heat. Add onion and next 4
ingredients; saute 5 minutes. Stir in flour; gradually add milk, stirring
with a whisk. Add cheese, stirring until cheese melts. Stir in crawfish and
next 3 ingredients; cook until heated. Add pasta, and toss well. Yield: 9
servings (serving size: 1-1/2 cups).
Per serving: 544 Calories; 13g Fat (21% calories from fat); 31g Protein;
75g Carbohydrate; 111mg Cholesterol; 319mg Sodium
Serving Ideas : Garnish with parsley and crawfish, if desired.
NOTES : Crawfish is traditional for this dish, but shrimp works well, too.
Fresh crawfish can be costly and seasonal, but you can order some from
Drusilla Seafood Restaurant in Baton Rouge; 800/364-8844. You can make
Crawfish Fettuccine ahead of time. To reheat, cover and bake at 350 degrees
for 30 minutes.
Recipe by: Cooking Light, Nov/Dec 1994, page 128
Posted to MC-Recipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.
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