Fettuccine Florentine

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 25%
  • Fat: 11.1g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 23.2g
  • Carbohydrate: 50.2g
  • Fiber: 0.0g
  • Cholesterol: 31mg
  • Iron: 0.0mg
  • Sodium: 632mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
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