Prep: 20 min Cook: 18 min Cost per Serving: $1.37
Use crunchy fresh vegetables and you'll be convinced that spring is here.
1 cup chicken broth
5 medium-size carrots, thinly sliced or cut in thin 2-inch-long sticks
1 1/2 pounds thin asparagus, trimmed and cut in 2-inch lengths (4 1/2 cups)
1 each large red and large yellow bell pepper, seeded and cut in
2-inch-long thin sticks (3 cups)
2 medium-size zucchini or yellow squash (or one of each), thinly sliced or cut in
2-inch-long thin sticks (about 4 cups)
1 1/2 tablespoons all-purpose flour
1 1/3 cups milk
1 pound fettuccine, freshly cooked and drained then returned to the pot
1/2 cup grated Parmesan cheese
3 tablespoons butter or margarine
1/2 teaspoon freshly ground pepper
1. Bring chicken broth to a boil in a large skillet. Add carrots, cover and cook over
medium heat 2 minutes. Stir in asparagus, peppers and zucchini, cover and cook 3
minutes longer or until vegetables are crisp-tender.
2. Whisk flour into milk. Add to skillet and stir until boiling. Simmer, stirring, 1 to 2
minutes until slightly thickened.
3. Pour over pasta in pot. Add cheese, butter and pepper, and toss to mix and coat.
* Serves 6. Per serving: 471 cal, 19 g pro, 70 g car, 13 g fat, 100 mg chol with butter, 85 mg
chol with margarine, 414 mg sod. Exchanges: 4 starch/bread, 2 vegetable, 1/2 medium-fat
meat, 2 fat