Fettuccine with a Springtime Alfredo Sauce
Yield: 6 servings
1 lb. fettuccine, cooked
1 cup peas (cooked, if fresh or thawed, if frozen)
1 cup small diced carrots, blanched 2 minutes
1 cup ham, sliced into ¼" x 1" pieces
8 ounces cream cheese, fat free or reduced fat
1 cup skim milk
1 cup fat free half and half
1 cup grated Parmesan cheese
Salt and pepper to taste
Method of Preparation:
1. Put cream cheese and fat free half-and-half in a saucepan large enough
to hold all ingredients.
2. Heat gently over low heat until cheese melts, stir often.
3. Add vegetables and ham and heat through. Just before serving, toss in Parmesan and season to taste.