Recipe - Fettuccine With Prosciutto

4 teaspoon Reducedcalorie margarine
2 ounce Prosciutto cut into thin
strips
One half cup Sliced scallions
2 Garlic cloves, minced
One half cup Lowsodium chicken broth
2 cup Frozen carrots and
zucchini
One half cup Frozen peas
3 ounce Fresh fettuccine
One half md Tomato, cut into wedges
2 teaspoon Grated Parmesan cheese
Freshly ground black
pepper

Melt margarine in medium skillet over mediumhigh 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini