Creamy light fettuccine alfredo
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Dry fettuccine |
| 2 | cups | Soy milk |
| 4 | Cloves garlic, minced | |
| 6 | tablespoons | Grated soy cheese |
| ¼ | Chopped fresh parsley | |
| x | Freshly ground black pepper | |
| 2 | cups | Chopped and steamed |
| x | Veg. of choice such as | |
| Carrots, | ||
| Broccoli, peas, etc. | ||
Directions
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.