- 4 ounces fettuccine noodles, uncooked
- 1 cup broccoli flowerets
- 1 cup cauliflower
- 1 cup sliced carrot
- 1 cup sliced yellow summer squash or zucchini
- 1 cup fresh sliced mushrooms
- 1/2 cup chopped onion
- 2 tablespoons white cooking wine
- 2 cloves garlic, sliced
- 1 cup evaporated skim milk
- 1/4 cup egg substitute
- 1 cup fat-free grated Parmesan cheese
- 1 tbsp. sniped parsley
In a large saucepan or Dutch oven, bring 3 quarts water to a boil. Gradually add the fettucine; reduce heat and continue to boil, uncovered for 8 to 10 minutes or until the pasta is just tender. Drain; return the pasta to the hot pan. Meanwhile, in a large saucepan, steam the broccoli, caulifowerets and carrots for 4 minutes. Add the yellow summer squash or zucchini, mushrooms and onion. Steam for 4 minutes more. Set aside. In a medium saucepan, heat the cooking wine. Add the garlic and cook until tender. Stir in half of the evaporated skim milk and cook over medium heat until the mixture is just ready to boil. Stir about half of the hot mixture in to the beated egg. Return all of the egg mixture to the saucepan; cook and stir for 2 minutes. Toss the vegetables and the Romano and/or Parmesan cheese with the hot cooked fettuccine. Transfer the mixture to a warm serving platter. Pour the sauce over the fettucine mixture and sprinkle with the parsley. Serve immediately.Yield: 4 servings
Nutrition Information (1 serving):
- 299 calories
- 1.5 grams fat
- 22 milligrams cholesterol
- 327 milligrams sodium
Note: The Fat Free Parmesan Cheese used in this recipe was Weight Watchers Fat Free Grated Parmesan Italian Topping |
