Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Fettucine; cooked tender 2 tb Parmesan cheese
4 c Vegetables (such as carrots, 2 tb Skim milk
-broccoli, red pepper, pea 1 Egg
-pods, zucchini, onions, and -OR-
-mushrooms); cut into bite- 1/4 c Liquid egg substitute
-sized pieces 1/4 ts Salt (optional)
1 tb Margarine 1/2 ts Oregano
1/4 ts Garlic powder 1/8 ts Pepper
1 c Part-skim Ricotta cheese

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

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