Fettuccine With Prosciutto Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 tsp: Reduced-calorie margarine,
2 ounce: Prosciutto cut into thin strips,
1/2 cup: Sliced scallions,
2: Garlic cloves, minced
1/2 cup: Low-sodium chicken broth,
2 cup: Frozen carrots and zucchini,
1/2 cup: Frozen peas,
3 ounce: Fresh fettuccine,
1/2 medium: Tomato, cut into wedges
2 tsp: Grated Parmesan cheese Freshly ground black pepper,
Directions:
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 5 minutes.
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
Source from luhu.jp
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 5 minutes.
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
Source from luhu.jp