| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian, Low-cal, Main dish, Pasta | 1 | Servings |
INGREDIENTS
| 4 | t | Reduced-calorie margarine |
| 2 | oz | Prosciutto cut into thin |
| strips | ||
| 1/2 | c | Sliced scallions |
| 2 | Garlic cloves, minced | |
| 1/2 | c | Low-sodium chicken broth |
| 2 | c | Frozen carrots and |
| zucchini | ||
| 1/2 | c | Frozen peas |
| 3 | oz | Fresh fettuccine |
| 1/2 | Tomato, cut into wedges | |
| 2 | t | Grated Parmesan cheese |
| Freshly ground black | ||
| pepper |
INSTRUCTIONS
Melt margarine in medium skillet over medium-high heat. Add prosciutto, scallions and garlic; cook for 3 minutes, stirring frequently. Add broth and frozen vegetables; bring to a boil. Lower heat to medium and simmer for 5 minutes. Cook fettuccine according to package directions or until tender. Drain and place in a serving bowl. Spoon vegetable mixture over fettuccine; add tomato, Parmesan cheese, and pepper to taste. Toss to mix well. Makes 4 servings [WEIGHT WATCHERS MAGAZINE SEPTEMBER 1989] Posted by Fred Peters. Converted by MMCONV vers. 1.40 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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