Low fat fettucine alfredo

8 servings

Ingredients

Quantity Ingredient
8 ounces Fettucine; cooked tender
4 cups Vegetables (such as carrots, broccoli, red pepper, pea pods, zucchini, onions, and mushrooms); cut into bite- sized pieces
1 tablespoon Margarine
¼ teaspoon Garlic powder
1 cup Part-skim Ricotta cheese
2 tablespoons Parmesan cheese
2 tablespoons Skim milk
1 Egg OR-
¼ cup Liquid egg substitute
¼ teaspoon Salt (optional)
½ teaspoon Oregano
⅛ teaspoon Pepper

Directions

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 a 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.

Per 1 c. serving: Calories: 200; fat: 6g; sodium: 137mg with salt/75mg without salt; cholesterol: 43mg with egg/11mg with substitute.

Submitted By NANCY VAINE On 10-19-94

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