| 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 |
tb |
Dijon mustard |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
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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