Fettuccine with green chili and corn sauce

6 Servings

Ingredients

Quantity Ingredient
12 ounces Fettucine;, (dried)
2 tablespoons Broth or water
3 mediums Cloves garlic; crushed
12⅓ ounce Soft silken tofu; (pkg.)
½ cup Soy milk; (fat-free or low fat)
1½ ounce Ff Parmesan; (1/3 cup), grated
2 cups Cooked corn; (3 ears) or frozen/canned, drained
1 Fresh hot chili or 4 oz. can chopped mild chiles
1 teaspoon Salt; (optional), freshly ground black pepper

Directions

Bring a large pot of water to a boil (can be salted water). Add fettuccine; stir to prevent sticking. Cook until fettuccine is just tender, 10 to 12 minutes.

Meanwhile spray a small skillet with vegetable spray (like PAM). Add garlic and cook until golden adding broth or water as needed, about 2 to 3 minutes. In food praocessor, combine tofu, milk, ⅓ cup Parmesan and garlic with broth. Process until smooth and creamy.

Drain fettuccine well and return to cooking pot. Add tofu mixture and toss to coat, then stir in corn, chilies, and salt if using. Warm through over low heat, stirring occasionally. Season with freshly ground pepper and toss again. Serve at once, passing additional Parmesan to sprinkle on top.

Meal Plan: Serve with fresh bread, sauteed summer squash and a salad of mixed greens and cherry tomatoes.

Posted to fatfree digest by "Richard M. Swanson" <sharpy@...> on Nov 3, 1999, converted by MM_Buster v2.0l.

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