- 6
Ingredients
- 8 ounces fettuccini, whole wheat, cooked -- drained
- 1 lb frozen vegetables (broccoli, carrots, mushrooms ), or any combination you like fresh or frozen upto 4 cups
- 1 teaspoon margarine
- 1/4 teaspoon garlic powder
- 1 cup ricotta cheese part skim milk
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons skim milk
- 1 egg, (or 1/4 c. egg sub.)
- 1/4 teaspoon salt
- 1/2 teaspoon oregano
- 1/8 teaspoon pepper
Preparation
Step 1
Cook fettucine according to package directions. Meanwhile, MICROWAVE vegetables in a covered dish with 1 TB. water for 3 minutes. At the same time, melt margarine in saucepan and add garlic powder. Stir to mix. Blend in cheeses, skim milk, egg, and seasonings. Bring to a boil, reduce heat to low, and cook for 3 minutes. Transfer this sauce to a blender and blend smooth. Drain noodles and vegetables well. transfer to serving bowl. Pour sauce over noodles and vegetables and toss gently. Serve.
NOTES : You can use fresh, frozen or leftover vegetables. (such as broccoli, carrots, red pepper, pea pods, zucchini, mushrooms, and onions.)
Nutritional Information:
Weight Watchers Points 5
NUTRITION FACTS
Servings: 6
Amount Per Serving
Calories: 263
Total Fat: 5.50g
Cholesterol: 49mg
Sodium: 231mg
Total Carbs: 41.23g
Dietary Fiber: 6.22g
Protein: 14.64g