Fettuccine With Winter Vegetables
pasta, vegetables
12 oz fettucine
2 each carrots
1 1/2 tablespoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 oz canadian bacon
2 cup broccoli
1/2 cup low-fat milk or skimmed
1/3 cup reduced fat sour cream
1/4 cup parmesan cheese
For Vegetarian meal: delete Canadian bacon and add 1 cup corn kernels. Use broccoli flowerets and stems, cut carrots diagonally into 1/4 inch slices. Cook pasta according to package directions. Add broccoli and carrots for the last five minutes. Whisk together milk, sour cream, mustard, salt and pepper and half the Parmesan cheese in a small saucepan. Place over medium-low heat, stirring to heat through. Add corn to pasta to heat (if using in place of bacon). Drain pasta, toss with the sauce, bacon and the remaining Parmesan cheese in serving bowl. Per serving (with bacon) 478 calories, 24 g protein, 11 g fat, 72 g carbohydrates, 859 mg sodium, 107 mg cholesterol
Yield: 4 servings
