4 ts Reduced-calorie margarine
2 oz Prosciutto cut into thin
-strips 1/2 c Sliced scallions
2 Garlic cloves, minced
1/2 c Low-sodium chicken broth
2 c Frozen carrots and
-zucchini 1/2 c Frozen peas
3 oz Fresh fettuccine
1/2 md Tomato, cut into wedges
2 ts 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. Makes 4 servings [WEIGHT WATCHERS MAGAZINE SEPTEMBER 1989] Posted by Fred Peters. Converted by MMCONV vers. 1.40