Fettuccine Florentine

Recipe from Oxmoor House

More From Oxmoor House

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fettuccine Florentine Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy