Fettuccine with a Springtime Alfredo Sauce

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.

Notes: Any mixture of vegetables may be substituted for the selection above. Ham may be omitted for a vegetarian dish or substituted with cooked poultry, shrimp, salmon, etc.