Fettuccine with Roasted Garlic and Chili
INGREDIENTS:
4 ts Reduced-calorie margarine
2 oz Prosciutto cut into thin
-strips
1/2 c Sliced scallions
2 Garlic cloves, minced
1/2 c Low-sodium chicken broth
2 c Frozen carrots and
-zucchini
1/2 c Frozen peas
3 oz Fresh fettuccine
1/2 md Tomato, cut into wedges
2 ts Grated Parmesan cheese
-Freshly ground black
-pepper
4 ts Reduced-calorie margarine
2 oz Prosciutto cut into thin
-strips
1/2 c Sliced scallions
2 Garlic cloves, minced
1/2 c Low-sodium chicken broth
2 c Frozen carrots and
-zucchini
1/2 c Frozen peas
3 oz Fresh fettuccine
1/2 md Tomato, cut into wedges
2 ts Grated Parmesan cheese
-Freshly ground black
-pepper
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
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