Fettuccine with prosciutto

Yield: 1 servings

Measure Ingredient
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

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