Low fat fettucine alfredo
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fettucine; cooked tender |
| 4 | cups | Vegetables (such as carrots, broccoli, red pepper, pea pods, zucchini, onions, and mushrooms); cut into bite- sized pieces |
| 1 | tablespoon | Margarine |
| ¼ | teaspoon | Garlic powder |
| 1 | cup | Part-skim Ricotta cheese |
| 2 | tablespoons | Parmesan cheese |
| 2 | tablespoons | Skim milk |
| 1 | Egg OR- | |
| ¼ | cup | Liquid egg substitute |
| ¼ | teaspoon | Salt (optional) |
| ½ | teaspoon | Oregano |
| ⅛ | teaspoon | Pepper |
Directions
Cook fettucine according to package directions. Meanwhile, microwave vegetables in a covered dish with 1 tb. water for 3 minutes. At the same time, melt margarine in a saucepan and add garlic powder. Stir to mix. Blend in cheeses, skim milk, egg, and seasonings. Bring to a boil, reduce heat to low, and cook for 3 minutes. Transfer this sauce to a blender and blend smooth. Drain noodles and vegetables well.
Transfer to serving bowl. Pour sauce over noodles and vegetables and toss gently. Serve.
Per 1 c. serving: Calories: 200; fat: 6g; sodium: 137mg with salt/75mg without salt; cholesterol: 43mg with egg/11mg with substitute.
Submitted By NANCY VAINE On 10-19-94