Reduced Calorie Fettuccine

Reduced Calorie Fettuccine

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Reduced Calorie Fetuccine

Serves: 12 – 1cup servings

Preparation Time: 20 minutes

Equipment: 6-quart Pasta/Steamer unit, 6.5-quart ‘Tall’ Stockpot, Chef’s Knife, Cutting Board, Kitchen Machine food cutter

  • 1 12 ounce (460 g) fettuccini noodles, uncooked
  • ½ cup plain yogurt or low-fat yogurt
  • ½ cup Parmesan cheese, grated Kitchen Machine #1 blade
  • 1 tablespoon fresh ground black pepper
  • 2 tablespoons fresh parsley, chopped

Using the 6-quart Pasta/Steamer unit and 6.5-quart Stockpot, fill pan with water and bring to a boil over medium high heat. Add fettuccini and salt (optional), and cook until al dente (firm to the bite). Remove Pasta insert, drain, and set aside. Place pasta in a large serving bowl. Add yogurt, Parmesan cheese, black pepper, toss, and top with chopped parsley.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 75; Fat Grams 2; Carbohydrate Grams 11; Protein Grams 4; Cholesterol mg 16; Sodium mg 265.

THE POINT SYSTEM: Calorie Points 1; Protein Points ½; Fat Grams 3; Sodium Points 12; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 1 ½.