4 tsp Reduced-calorie margarine
2 oz Prosciutto cut into thin strips
1/2 cup Sliced scallions
2 Garlic cloves, minced
1/2 cup Low-sodium chicken broth
2 cup Frozen carrots and zucchini
1/2 cup Frozen peas
3 oz Fresh fettuccine
1/2 medium Tomato, cut into wedges
2 tsp Grated Parmesan cheese Freshly ground black pepper
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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. 1.40
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