| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Fettucine |
| 2 |
c |
Broccoli |
| 2 |
|
Carrots |
| 1/2 |
c |
Low-fat milk |
| 1/3 |
c |
Reduced-fat sour cream |
| 1 1/2 |
T |
Dijon mustard |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/4 |
c |
Parmesan cheese |
| 4 |
oz |
Canadian bacon |
INSTRUCTIONS
Use broccoli flowerets and stems, cut carrots diagonally into 1/4 inch
slices. Cook pasta according to package directions. Add broccoli and
carrots for the last five minutes. Whisk together milk, sour cream,
mustard, salt and pepper and half the Parmesan cheese in a small
saucepan. Place over medium-low heat, stirring to heat through. Drain
pasta, toss with the sauce, bacon and the remaining Parmesan cheese in
serving bowl. Serves 4 Posted to recipelu-digest Volume 01 Number 578
by molony <molony@scsn.net> on Jan 22, 1998
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