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Fettuccine With Prosciutto

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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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