Recipe - Fettucine With Winter Vegetables

12 ounce Fettucine
2 cup Broccoli
2 Carrots
One half cup Lowfat milk
1/3 cup Reducedfat sour cream
1 One half tablespoon Dijon mustard
One fourth teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Parmesan cheese
4 ounce Canadian bacon

Use broccoli flowerets and stems, cut carrots diagonally into One fourth inch
slices. Cook pasta according to package directions. Add broccoli and
carrots for the last five minutes.

Whisk together milk, sour cream, mustard, salt and pepper and half the
Parmesan cheese in a small saucepan. Place over mediumlow heat, stirring
to heat through.

Drain pasta, toss with the sauce, bacon and the remaining Parmesan cheese
in serving bowl.

Serves 4

Posted to recipeludigest Volume 01 Number 578 by molony molony@scsn.net
on Jan 22, 1998