Fettuccine With Prosciutto And Vegetables Recipe
Ingredients
| 1 tablespoon + 1 teaspoon reduced- calorie tub margarine | ||
| Prosciutto | 2 Ounce, cut into thin strips | |
| Scallions | 1/2 Cup (16 tbs), sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Zucchini | 1 Cup (16 tbs), sliced | |
| Peas | 1/2 Cup (16 tbs) | |
| Sodium chicken broth | 1/2 Cup (16 tbs) | |
| 3 ounces fettuccine, cooked and drained | ||
| Tomato | 1/2 Medium, cut into wedges | |
| Parmesan cheese | 2 Teaspoon, grated | |
| Ground black pepper | To Taste | |
Directions
1. In medium skillet, over medium-high heat, melt margarine; add prosciutto, scallions and garlic. Cook 3 minutes, stirring frequently. Add carrots, zucchini, peas and broth; bring to a boil. Lower heat to medium; simmer 5 minutes.
2. Place fettuccine in large serving bowl. Spoon vegetable mixture over fettuccine; add tomato, Parmesan cheese and pepper to taste; toss to mix well.
2. Place fettuccine in large serving bowl. Spoon vegetable mixture over fettuccine; add tomato, Parmesan cheese and pepper to taste; toss to mix well.
Chef
