Lemony Alfredo-Style Fettuccine

[Guest guest]

* Exported from MasterCook *

 

Lemony Alfredo-Style Fettuccine

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 93

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups loose-pack frozen mixed vegetables

8 ounces packaged dried spinach fettuccine

OR plain fettuccine

2 ounces reduced-fat cream cheese -- (Neufchatel), cut up

1/2 cup evaporated skim milk

1/4 cup grated Parmesan cheese

1/2 teaspoon finely shredded lemon peel

1/4 teaspoon freshly ground black pepper

1 dash ground nutmeg

 

Have you sworn off pasta Alfredo because it's so high in fat? With this

luscious Alfredo-like sauce, you can indulge any time you

like. Reduced-fat cream cheese and evaporated skim milk help keep the fat

in check.

 

Cook the mixed vegetables according to package directions, except omit any

salt. Drain and keep warm.

 

Cook the fettuccine according to package directions until tender but still

firm, except omit any oil or salt. Drain; return the fettuccine to the

warm pan.

 

Add cooked vegetables, cream cheese, evaporated milk, Parmesan cheese,

lemon peel, pepper, and nutmeg to saucepan. Heat through, tossing gently

until cream cheese is melted and fettuccine is well coated. Serve immediately.

 

Makes 4 main-dish servings.

 

Start to finish: 25 minutes

 

Per serving: 339 Calories; 6 G Total fat; 4 G Saturated fat; 17 MG

Cholesterol; 256 MG Sodium; 55 G Carbohydrate; 1 G Fiber; 16 G

Protein. Exchanges: 3 starch, 1 vegetable, 1/2 milk, 1/2 fat.

 

- - - - - - - - - - - - - - - - - -