Fettuccine Florentine

recipe

Yield:

2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 394
Caloriesfromfat 25 %
Fat 11.1 g
Satfat 4.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.2 g
Carbohydrate 50.2 g
Fiber 0.0 g
Cholesterol 31 mg
Iron 0.0 mg
Sodium 632 mg
Calcium 0.0 mg

Ingredients

2 teaspoons reduced-calorie margarine
1 small clove garlic, minced
1/2 cup plus 2 tablespoons skim milk
1 1/2 teaspoons all-purpose flour
1 tablespoon light process cream cheese product
1/4 cup plus 2 teaspoons freshly grated Parmesan cheese, divided
2 ounces fettuccine, uncooked
2 ounces spinach fettuccine, uncooked
1/3 cup diced cooked reduced-fat, low-salt ham
1/4 cup frozen English peas, thawed
Freshly ground pepper

Preparation

Melt margarine in a small saucepan over medium-high heat. Add garlic; saute until tender. Combine milk and flour, stirring until smooth. Add to garlic mixture; cook over medium heat, stirring constantly, 6 to 8 minutes or until slightly thickened. Stir in cream cheese and 1/4 cup Parmesan cheese; cook, stirring constantly, 2 minutes or until cheeses melt.

Cook pastas according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add cheese mixture, ham, and peas; toss gently. Sprinkle with remaining 2 teaspoons Parmesan cheese and pepper. Serve immediately.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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