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Ingredientes
- 4 tsp Reduced-calorie margarine
- 2 ounce Prosciutto cut into thin strips
- 1/2 c. Sliced scallions
- 2 x Garlic cloves, chopped
- 1/2 c. Low-sodium chicken broth
- 2 c. Frzn carrots and zucchini
- 1/2 c. Frzn peas
- 3 ounce Fresh fettuccine
- 1/2 med Tomato, cut into wedges
- 2 tsp Grated Parmesan cheese Freshly grnd black pepper
Direcciones
- Heat margarine in medium skillet over medium-high heat. Add in prosciutto, scallions and garlic; cook for 3 min, stirring frequently. Add in broth and frzn vegetables; bring to a boil. Lower heat to medium and simmer for 5 min.
- Cook fettuccine according to package directions or possibly till tender. Drain and place in a serving bowl.
- Spoon vegetable mix over fettuccine; add in tomato, Parmesan cheese, and pepper to taste. Toss to mix well.
- Makes 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 668g | |
| Calories 716 | |
| Calories from Fat 189 | 26% |
| Total Fat 21.41g | 27% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 2.8g | |
| Cholesterol 29mg | 10% |
| Sodium 543mg | 23% |
| Potassium 1555mg | 44% |
| Total Carbs 103.64g | 28% |
| Dietary Fiber 14.1g | 47% |
| Sugars 19.26g | 13% |
| Protein 29.99g | 48% |
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