Fettucine with Winter Vegetables
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INGREDIENTS
- 1/2 c Low-fat milk
- 1 1/2 tb Dijon mustard
- 2 Carrots
- 1/4 ts Pepper
- 1/3 c Reduced-fat sour cream
- 1/4 ts Salt
- 1/4 c Parmesan cheese
- 12 oz Fettucine
- 4 oz Canadian bacon
- 2 c Broccoli
INSTRUCTIONS
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. Drain pasta, toss with the sauce, bacon and the remaining Parmesan cheese in serving bowl. Serves 4 Posted to recipelu-digest Volume 01 Number 578 by molony
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (958g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1605 | ||
| Calories from Fat: 219 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 24.3g | 32 % | |
| Saturated Fat 7.8g | 39 % | |
| Monounsaturated Fat 8.5g | ||
| Polyunsanturated Fat 4.7g | ||
| Cholesterol 77.7mg | 24 % | |
| Sodium 2374.6mg | 82 % | |
| Potassium 2486.8mg | 65 % | |
| Total Carbohydrate 297.5g | 87 % | |
| Dietary Fiber 47.1g | 188 % | |
| Sugars, other 250.4g | ||
| Protein 60.5g | 86 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1605
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