Fettuccine Primavera (Adapted) 4 Points

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* Exported from MasterCook *

 

Fettuccine Primavera (Adapted) (4 Points)

 

Recipe By :Campbell's Daily Recipe Email

Serving Size : 4 Preparation Time :0:10

Categories : Pasta Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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

INGREDIENTS:

Cooking spray

1 clove garlic -- minced

2 cups frozen broccoli, cauliflower and carrots -- *

adapted

10 ounces Half Fat Cream of Broccoli Soup, Condensed -- (1

can) Campbell's® *

1 cup milk

1/4 cup grated Parmesan cheese

3 cups hot cooked fettuccine -- (8 oz dry)

 

DIRECTIONS:

1. In large skillet over medium heat, melt margarine. Stir-fry garlic and

vegetables until tender-crisp.

 

2. Stir in soup, milk and cheese. Bring to boil. Reduce heat to low.

Cover; cook 5 minutes, stirring occasionally. Pour over fettuccine; toss to

coat. Makes about 5 cups or 4 servings.

 

 

 

* - Original Recipe: 2 tbsp margarine or butter * - Original recipe:

Campbell's condensed broccoli cheese soup

* - Original recipe called for mixed fresh or frozen vegetables

 

Source:

" www.campbellsoup.ca. "

S(Adapted & MC Formatted):

" by hd1940 (2002, 01/30) "

Yield:

" 5 cups "

T(Cooking Time):

" 0:15 "

 

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

 

Per Serving (excluding unknown items): 230 Calories; 4g Fat (16.9% calories

from fat); 10g Protein; 36g Carbohydrate; 3g Dietary Fiber; 12mg

Cholesterol; 143mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2

Vegetable; 0 Non-Fat Milk; 1/2 Fat.

 

NOTES : Tips: (mixed fresh or frozen vegetables) - original recipe*

1.Use favourite vegetable combination such as:

-sliced carrot, zucchini and mushrooms

-broccoli and cauliflower flowerets and sliced red pepper

-sliced carrot, sliced mushrooms and snow peas

-frozen mixed vegetables in large pieces

 

Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk;

1/2 Fat.

 

Per Serving: Calories 230 (16% from fat); 4g Total Fat; 3g Fiber (4 Points)

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2836