Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ts Reduced-calorie margarine
2 oz Prosciutto cut into thin
-strips
1/2 c Sliced scallions
2 Garlic cloves, minced
1/2 c Low-sodium chicken broth
2 c Frozen carrots and
-zucchini
1/2 c Frozen peas
3 oz Fresh fettuccine
1/2 md Tomato, cut into wedges
2 ts 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. 1.40

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