Fettuccine With Prosciutto And Vegetables(4 Servings)

• 1 Tbsp. plus 1 tsp. reduced calorie margarine
• 2 oz. Prosciutto, cut into thin strips
• 1/2 c. sliced scallions
• 2 garlic cloves, minced
• 1 c. sliced carrots
• 1 c. sliced zucchini
• 1/2 c. frozen peas
• 1/2 c. low sodium chicken broth
• 3 oz. fettuccine, cooked and drained
• 1/2 medium tomato, cut into wedges
• 2 tsp. grated Parmesan cheese
• freshly ground black pepper to taste

1. In medium skillet over medium-high heat, melt margarine.
2. Add Prosciutto, scallions and garlic.
3. Cook 3 minutes, stirring frequently.
4. Add carrots, zucchini, peas and broth; bring to a boil.
5. Lower heat to medium; simmer 5 minutes.
6. Place fettuccine in large serving bowl.
7. Spoon vegetable mixture over fettuccine. Add tomato, Parmesan cheese and pepper to taste; toss to mix well. Contains 153 calories per serving.

margarine, scallions, garlic, carrots, zucchini, frozen peas, chicken broth, tomato, parmesan cheese, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270392 (may not work)