| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Pasta, Main dish, Low-cal |
1 |
Servings |
INGREDIENTS
| 4 |
ts |
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 |
md |
Tomato, cut into wedges |
| 2 |
ts |
Grated Parmesan cheese Freshly ground black pepper |
|
5 |
minutes. |
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
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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