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Fettuccine with prosciutto

Yield: 1 Servings

Ingredients:

• 4 ts Reduced-calorie margarine
• 2 oz Prosciutto cut into thin -strips
• 1/2 c Sliced scallions
• 2 Garlic cloves minced
• 1/2 c Low-sodium chicken broth
• 2 c Frozen carrots and -zucchini
• 1/2 c Frozen peas
• 3 oz Fresh fettuccine
• 1/2 md Tomato cut into wedges
• 2 ts Grated Parmesan cheese

Instructions:

-Freshly ground black -pepper Melt margarine in medium skillet over medium-high heat. Add prosciutto scallions and garlic; cook for 3 minutes stirring frequently. Add broth and frozen vegetables; bring to a boil. Lower heat to medium and simmer for 5 minutes. Cook fettuccine according to package directions or until tender. Drain and place in a serving bowl. Spoon vegetable mixture over fettuccine; add tomato Parmesan cheese and pepper to taste. Toss to mix well. Makes 4 servings [WEIGHT WATCHERS MAGAZINE SEPTEMBER 1989] Posted by Fred Peters. Converted by MMCONV vers. 1.40

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