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Eenie Meenie Fettuccine

Source of Recipe

LOONEYSPOONS by Janet & Greta Podleski


Recipe Introduction

We’re justifiably proud of out low-fat rendition of this popular classic. It’s velvety Alfredo sauce is sheer RAPture! Yo!

List of Ingredients

Hint: For a tasty variation, try replacing tuna with canned skinless salmon, chopped cooked chicken breast or cooked shrimp…....Nutritional Analysis will change!



Recipe

Serves: 4

12 oz. uncooked fettuccine (plain o spinach)
2 T. stick margarine
1-2 cloves garlic, minced (depending on your taste)
1-1/2 c. 2% milk
1-1/2 T. flour
1/3 c. grated Parmesan cheese
1/2 tsp. dried basil
1/4 tsp. black pepper
1 can ((6 oz.) water-packed tuna, drained
1/4 c. low-fat sour cream
3/4 c. frozen peas, thawed
2 T. chopped fresh parsley

Cook fettuccine according to package directions. (Omit Salt). Drain and return to pot. While pasta is cooking, prepares sauce. Melt margarine in a medium saucepan. Add garlic and sauté for 1 minute. Mix milk and flour together until smooth. Add to garlic. Increase heat to medium high. Cook and stir until mixture is bubbly and thickened, about 4-5 minutes.

Reduce heat to low. Stir in Parmesan cheese, basil and pepper. Cook for 1-2 minutes more, until cheese is melted. Stir in tuna, sour cream and peas. Cook until heated through, about 2 minutes

Pour sauce over fettuccini and toss to coat. Sprinkle parsley over top. Serve with extra Parmesan cheese and black pepper, if desired. Best if served immediately.

One serving (w/o added Parmesan cheese) equals: 554 calories (from fat 22.8%)…13 gm fat…73 gm carbohydrate…32 gm protein…383 mg sodium…26 mg cholesterol.