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12 oz fettucine 4 oz Canadian bacon
2 ea carrots 2 c Broccoli
1 1/2 tb Dijon mustard 1/2 c Low-fat milk or skimmed
1/4 ts salt 1/3 c Reduced fat sour cream
1/4 ts pepper 1/4 c Parmesan cheese
4 servings
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
2 ea carrots 2 c Broccoli
1 1/2 tb Dijon mustard 1/2 c Low-fat milk or skimmed
1/4 ts salt 1/3 c Reduced fat sour cream
1/4 ts pepper 1/4 c Parmesan cheese
4 servings
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