Fettuccine and Vegetables Parmesan

By

Prep: 15 min.
Total: 30 min.
Servings: 4

Nutrition Information:
1 Serving (1 Serving)

* Calories 370
o (Calories from Fat 80),

* Total Fat 9g
o (Saturated Fat 4g,
o Trans Fat 0g),
* Cholesterol 60mg;
* Sodium 410mg;
* Total Carbohydrate 55g
o (Dietary Fiber 5g,
o Sugars 11g),
* Protein 17g;

Percent Daily Value*:

* Calcium ;

Exchanges:

* 2 Starch;
* 0 Fruit;
* 1 Other Carbohydrate;
* 0 Skim Milk;
* 0 Low-Fat Milk;
* 0 Milk;
* 2 Vegetable;
* 0 Very Lean Meat;
* 1 Lean Meat;
* 0 High-Fat Meat;
* 1 Fat;

Carbohydrate Choices:

* 3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

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  • 4

Ingredients

  • 8 oz uncooked fettuccine or linguine
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflower florets (omit MJB)
  • 1 cup frozen sweet peas, rinsed to separate (use canned peas MJB)
  • 2 medium carrots, thinly sliced (1 cup) (use match-stick carrots MJB)
  • 1 small onion, chopped (1/4 cup)
  • 1 tablespoon butter or stick margarine
  • 3/4 cup evaporated fat-free milk (from 12-oz can)
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon ground nutmeg, if desired
  • Dash pepper
  • Side: Garden Salads (buy lettuce)

Preparation

Step 1

1. 1 Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.

2. 2 Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.

3. 3 Stir cheese mixture into pasta mixture.

Serve a salad of sliced fresh tomatoes drizzled with fat-free balsamic vinaigrette for a colorful, meatless meal.

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