| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Fettucine, dried |
| 2 |
T |
Broth or water |
| 3 |
|
Cloves garlic, crushed |
| 12 1/3 |
oz |
Soft silken tofu, pkg. |
| 1/2 |
c |
Soy milk, fat-free or low |
|
|
fat |
| 1 1/2 |
oz |
Ff Parmesan, 1/3 cup |
|
|
grated |
| 2 |
c |
Cooked corn, 3 ears or |
|
|
frozen/canned drained |
| 1 |
|
Fresh hot chili or 4 oz. can |
|
|
chopped mild chiles |
| 1 |
t |
Salt, optional freshly |
|
|
ground black pepper |
INSTRUCTIONS
Bring a large pot of water to a boil (can be salted water). Add
fettuccine; stir to prevent sticking. Cook until fettuccine is just
tender, 10 to 12 minutes. Meanwhile spray a small skillet with
vegetable spray (like PAM). Add garlic and cook until golden adding
broth or water as needed, about 2 to 3 minutes. In food praocessor,
combine tofu, milk, 1/3 cup Parmesan and garlic with broth. Process
until smooth and creamy. Drain fettuccine well and return to cooking
pot. Add tofu mixture and toss to coat, then stir in corn, chilies,
and salt if using. Warm through over low heat, stirring occasionally.
Season with freshly ground pepper and toss again. Serve at once,
passing additional Parmesan to sprinkle on top. Meal Plan: Serve with
fresh bread, sauteed summer squash and a salad of mixed greens and
cherry tomatoes. Posted to fatfree digest by "Richard M. Swanson"
<sharpy@sedona.net> on Nov 3, 1999, converted by MM_Buster v2.0l.
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