| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | New import | 4 | Servings | |
INGREDIENTS
| 1/2 | t | Vegetable oil |
| 1 | c | Sliced mushrooms |
| 1 | c | Chopped broccoli |
| 1/3 | c | Chopped onion |
| 2 | c | Hot cooked fresh fettuccine |
| about 4 oz uncooked pasta | ||
| 1/3 | c | Thinly sliced ApricotGlazed |
| Pork Roast, about 3 | ||
| Ounces), Ounces | ||
| ds | Salt | |
| 1/8 | t | Pepper |
| 1/2 | c | Bottled light alfredo sauce |
INSTRUCTIONS
Heat oil in large nonstick frypan on med-high heat. Add mushrooms, broccoli and onion; saute 5 minutes or until tender. Add fettuccine, pork, salt and pepper saute 2 minutes. Stir in alfredo sauce, cook 1 minute or until thoroughly heated. Makes 2 (l 1/2 cup) servings. Posted to MM-Recipes Digest V4 #257 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Sep 27, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 602
Calories From Fat: 267
Total Fat: 29.6g
Cholesterol: 141.4mg
Sodium: 148.6mg
Potassium: 948.2mg
Carbohydrates: 34.7g
Fiber: 1.5g
Sugar: 1g
Protein: 46.6g