Yield: 1 servings
|4 teaspoons||Reduced-calorie margarine|
|2 ounces||Prosciutto cut into thin strips|
|½ cup||Sliced scallions|
|2 \N||Garlic cloves, minced|
|½ cup||Low-sodium chicken broth|
|2 cups||Frozen carrots and zucchini|
|½ cup||Frozen peas|
|3 ounces||Fresh fettuccine|
|½ medium||Tomato, cut into wedges|
|2 teaspoons||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. 1⅖