Title: Fettuccine with Prosciutto
Categories: Italian Pasta Entree Lowcal
Yield: 1 Servings

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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