Creamy light fettuccine alfredo

Yield: 1 servings

Measure Ingredient
12 ounces Dry fettuccine
2 cups Soy milk
4 \N Cloves garlic, minced
6 tablespoons Grated soy cheese
¼ \N Chopped fresh parsley
\N x Freshly ground black pepper
2 cups Chopped and steamed
\N x Veg. of choice such as
\N \N Carrots,
\N \N Broccoli, peas, etc.

Cook pasta, drain. Place pasta in a large nonstick saute pan along with milk and garlic. Bring to a simmer, stirring frequently. Add cheese. Continue cooking until cheese melts and sauce thickens. Stir in parsley and black pepper. Add steamed veg. toss gently and serve.

Makes 4 servings.

Per serving: 416 cal.; 25g protein; 4g fat; 68g carbo.; 150mg cholest.; 343mg sodium, 4g fiber. This should cure that "heart attack on a plate"!

Posted by "Von Balson, Kathleen" <VBalson@...> to the Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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