| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Teelöffel | Reduced-calorie margarine |
| 2 x ca. 30 g | Prosciutto cut into thin strips |
| 1/2 Tasse | scallions sliced |
| 2 | cloves garlic minced |
| 1/2 Tasse | chicken broth low sodium |
| 2 Tasse | Frozen carrots and zucchini |
| 1/2 Tasse | peas frozen |
| 3 x ca. 30 g | fettuccine fresh |
| 1/2 mittel | Tomato, cut into wedges |
| 2 Teelöffel | Grated Parmesan cheese Freshly ground black pepper |
|
Melt margarine in medium skillet over medium-high heat. Add prosciutto, scallions and garlic; cook for 3 minutes, stirring frequently. Add broth and frozen vegetables; bring to a boil. Lower heat to medium and simmer for 5 minutes.
Cook fettuccine according to package directions or until tender. Drain and place in a serving bowl.
Spoon vegetable mixture over fettuccine; add tomato, Parmesan cheese, and pepper to taste. Toss to mix well.
[Weight Watchers Magazine September 1989] Posted by Fred Peters. Converted by Mmconv vers. 1.40
|
|
Anmerkungen zum Rezept:
|
