Fettuccine with Prosciutto

4 ts Reduced-calorie margarine

2 oz Prosciutto cut into thin

-strips 1/2 c Sliced scallions

2 Garlic cloves, minced

1/2 c Low-sodium chicken broth

2 c Frozen carrots and

-zucchini 1/2 c Frozen peas

3 oz Fresh fettuccine

1/2 md Tomato, cut into wedges

2 ts Grated Parmesan cheese

-Freshly ground black -pepper

Melt margarine in medium skillet over medium-high heat. Add prosciutto, scallions and garlic; cook for 3 minutes, stirring frequently. Add broth and frozen

vegetables; bring to a boil. Lower heat to medium and simmer for 5 minutes. Cook fettuccine according to package directions or until tender. Drain and place in a serving bowl. Spoon vegetable mixture over fettuccine; add tomato, Parmesan cheese, and pepper to taste. Toss to mix well. Makes 4 servings [WEIGHT WATCHERS MAGAZINE SEPTEMBER 1989] Posted by Fred Peters. Converted by MMCONV vers. 1.40