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Fettuccine With Prosciutto And Vegetables

Southern.Crockpot's picture
Ingredients
  Reduced calorie tub margarine 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Prosciutto 2 Ounce, cut into thin strips
  Sliced scallions 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Sliced carrots 1 Cup (16 tbs)
  Sliced zucchini 1 Cup (16 tbs)
  Peas 1⁄2 Cup (8 tbs)
  Low sodium chicken broth 1⁄2 Cup (8 tbs)
  Fettuccine 3 Ounce, cooked and drained
  Tomato 1⁄2 Medium, cut into wedges
  Grated parmesan cheese 2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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