Creamy pasta with mushrooms - butter busters
9 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fettuccine, uncooked (Eggless variety) |
| ½ | cup | Evaporated skim milk |
| ⅓ | cup | Fatfree mayonnaise or Miracle Whip |
| 1 | teaspoon | Minced garlic |
| ½ | cup | Egg Beaters, beaten |
| 2 | cans | (8oz) sliced mushrooms, rinsed and drained |
| ½ | cup | Alpine Lace or Weight Watchers fatfree Parmesan cheese |
Directions
Prepare fettuccine as directed on package. Drain and set aside.
Gradually add skim milk to fatfree mayonnaise and garlic in a small saucepan. Heat thoroughly, stirring occasionally. Remove from heat; blend in Egg Beaters. toss with fettuccine and mushrooms until well coated. Add Parmesan cheese and mix well. Per serving: 164 cal., 0.7g fat (4%), 0mg chol., 1g fiber, 7g pro., 31g carb., 264mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-22-95