July 28, 2010

Low Fat Wednesday: Light Veggie Fettuccine

Want to spend less than 30 minutes on a meal?  Want to use only a few ingredients, things you most likely already have?  Trying to stay healthy, but want something yummy, too?  This recipe/dinner idea might be for you!

What you'll need to make light veggie (or just add chicken if you want some meat) fettuccine:



- 8-12 oz of Pasta Noodles: Fettuccine or Linguine (the noodles, not the mouse) - I used whole wheat
- Veggies of choice - I used asparagus and green bell peppers - all chopped up (I had about 3 1/2 cups)
- 1 1/2 cup Low fat cream cheese - I used Philadelphia
- 1 (or even a half of a) lemon
- 2 tsp Olive Oil

Directions:

1. Boil the pasta noodles with the asparagus (optional, but a good little trick a friend told me about)


2. While pasta is cooking, in a sauce pan melt the light cream cheese and mix it with the olive oil and the juice from half of a squeezed lemon.



3. Drain the water from the noodles and Asparagus, then put back into the pan it cooked in and keep warm on low.  Add in any other veggies (here I added in green peppers because they didn't need to cook as much as the asparagus).
4. Once the sauce is melted, pour over noodles and veggies and toss to get a good coverage.
5. Eat!

 Includes lemon zest on top - for fun. :)



2 comments:

  1. I never have heavy creme in the house & only have purchased it for alfredo. I like using cream cheese for the sauce. Not that I have that regularly either, but at least I'll use the whole thing if I buy it. Thanks for sharing :-)

    ReplyDelete
  2. Wow! That is a very delicious dish. I am sure that my mother is going to love that because she is so conscious on everything that she eats. Thank you for sharing it.

    ReplyDelete

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