Fettucine with winter vegetables

Yield: 1 Servings

Measure Ingredient
12 ounces Fettucine
2 cups Broccoli
2 Carrots
½ cup Low-fat milk
⅓ cup Reduced-fat sour cream
1½ tablespoon Dijon mustard
¼ teaspoon Salt
¼ teaspoon Pepper
¼ cup Parmesan cheese
4 ounces Canadian bacon

Use broccoli flowerets and stems, cut carrots diagonally into ¼ inch slices. Cook pasta according to package directions. Add broccoli and carrots for the last five minutes.

Whisk together milk, sour cream, mustard, salt and pepper and half the Parmesan cheese in a small saucepan. Place over medium-low heat, stirring to heat through.

Drain pasta, toss with the sauce, bacon and the remaining Parmesan cheese in serving bowl.

Serves 4

Posted to recipelu-digest Volume 01 Number 578 by molony <molony@...> on Jan 22, 1998

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