Fettuccine with prosciutto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Reduced-calorie margarine |
| 2 | ounces | Prosciutto cut into thin strips |
| ½ | cup | Sliced scallions |
| 2 | 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 |
Directions
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