| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Canadian |
Vegetables, Low-cal, Pasta |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Fettuccine |
| 2 |
c |
Broccoli flowerets & stems |
| 2 |
|
Carrots,lg,1/4" diag slices |
| 1/2 |
c |
Milk,low-fat |
| 1/3 |
c |
Sour cream,reduced-fat |
| 1 1/2 |
tb |
Dijon mustard,country-style |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Parmesan cheese,grated |
| 4 |
oz |
Canadian bacon,chopped |
INSTRUCTIONS
1. Cook pasta according to package directions. Add broccoli and carrots for
last 5 minutes.
2. Meanwhile, whisk together milk, sour cream, mustard, salt, pepper and
half of Parmesan cheese in small saucepan. Place over medium-low heat,
stirring, to heat through.
3. Drain pasta. Toss with the sauce, bacon and the remaining Parmesan
cheese in a serving bowl.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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