posted by Schmitty 04-16-101 3:59 AM
Fettuccine with Vegetables and Black Beans (Weight Watchers)
Makes 6 (1 1/3 cups) servings
8 oz. fettuccine, uncooked
1 lb. fresh asparagus
1/4 cup water
2 tsp. margarine
1/2 tsp. minced garlic (about 1 clove)
1 tbsp. all-purpose flour
1 1/4 cups fat-free milk
3 tbsp. light process cream cheese
3/4 cup (3 oz.) freshly grated Parmesan cheese
1 (15 oz.) can black beans, rinsed and drained
Freshly ground pepper (optional)
Cook pasta according to pkg. directions, omitting salt and fat; drain. Set aside, and keep warm.
Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler or knife, if desired. Cut asparagus into 1" pcs.; place in microwave-safe dish. Add 1/4 cup water and cover. Microwave at HIGH 2 min.; drain.
Melt margarine in a med. saucepan over med. heat; add garlic. Cook, stirring constantly, 1 min. Add flour; cook, stirring constantly, 1 min. Gradually add milk, and cook, stirring constantly, 8 min. or until thickened and bubbly. Stir in cream cheese.
Combine asparagus, cheese sauce, pasta and beans in a large bowl; toss well. Sprinkle with freshly ground pepper, if desired.
Points: 6
Exchanges: 1 high-fat meat, 2 starch, 2 veg
Per serving: cal 298, prot 16.6g, fat 7.2g, sat fat 3.5g, carb 42.3g, fib 4.1g, chol 15mg, iron 3.4mg, sod 419mg*, calc 227mg