| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Digest, Nov., Fatfree |
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Dry fettuccine |
| 2 |
c |
Soy milk |
| 4 |
|
Cloves garlic, minced |
| 6 |
tb |
Grated soy cheese |
| 1/4 |
|
Chopped fresh parsley |
|
x |
Freshly ground black pepper |
| 2 |
c |
Chopped and steamed |
|
x |
Veg. of choice such as |
|
|
Carrots, |
|
|
Broccoli, peas, etc. |
INSTRUCTIONS
Cook pasta, drain. Place pasta in a large nonstick saute pan along with
milk and garlic. Bring to a simmer, stirring frequently. Add cheese.
Continue cooking until cheese melts and sauce thickens. Stir in parsley
and black pepper. Add steamed veg. toss gently and serve. Makes 4
servings.
Per serving: 416 cal.; 25g protein; 4g fat; 68g carbo.; 150mg cholest.;
343mg sodium, 4g fiber. This should cure that "heart attack on a plate"!
Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to the
Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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