PASTA-Fettuccine with Green Chile and Corn Sauce

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " August 23, 2002 " >

<Summ>

<Nam>

Fettuccine with Green Chile and Corn Sauce

</Nam></Summ>

<RcpE name= " Fettuccine with Green Chile and Corn Sauce " author= " Vegetarian

Times, February 2002 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Fettuccine with Green Chile and Corn Sauce

 

Recipe By :Vegetarian Times, February 2002

Serving Size : 5 Preparation Time :0:00

Categories : 30 Minutes or Less Contains Egg and Dairy

Entrees Low-Fat

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound fettucine

2 tablespoons butter or margarine

3 cloves garlic -- crushed

12 ounces silken tofu -- 1/2 " cubes

1/2 cup low-fat milk or soy milk

1/2 cup grated Parmesan cheese -- plus additional for

2 cups cooked fresh corn kernels (about 3 ears)

--or thawed, frozen corn

1 fresh hot chile -- minced (up to 2 chi

--or 4- to 7-oz. can chopped mild green ch

1 teaspoon salt

 

Bring large pot of water to a boil. Add fettuccine, stirring to prevent

sticking. Cook fettuccine according to package directions, or until just

tender.

 

Meanwhile, in small skillet, over low heat, melt butter. Increase heat to

medium, add garlic, and cook, stirring often, until golden, 2 to 3 minutes.

Remove from heat and set aside; discard garlic.

 

In food processor, combine tofu, milk, 1/3 cup cheese and melted butter from

skillet. Process until smooth and creamy.

 

Drain fettuccine well and return to cooking pot. Add tofu mixture and toss to

coat, then stir in corn, chilies and salt. Warm over low heat, stirring

occasionally. Season with freshly ground pepper and toss again. Serve hot,

passing additional Parmesan to sprinkle on top.

 

 

Per serving: 450 cal; 19g prot; 10g total fat (3g sat fat); 71g carb; 0 chol;

69mg sod; 4g fiber

 

Description:

" Low-Fat and Fast "

S(Formatted by):

" Karen on 8/21/02 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 456 Calories; 12g Fat (23.4% calories

from fat); 21g Protein; 69g Carbohydrate; 4g Dietary Fiber; 20mg Cholesterol;

647mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0

Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Serve with fresh bread and sauteed zucchini.

 

NOTES : Make this delectable recipe even more tempting by using a box of green

and white fettuccine. If using fresh corn on the cob, quickly cook them by

placing ears of corn in a covered casserole with a small amount of water and

microwave on HIGH for 10 minutes.

Nutr. Assoc. : 0 0 0 5290 4038 0 3449 0 3714 0 0

 

]]>

</RTxt>

<Serv qty= " 5 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

30 Minutes or Less

</CatT>

<CatT>

Contains Egg and Dairy

</CatT>

<CatT>

Entrees

</CatT>

<CatT>

Low-Fat

</CatT>

</CatS>

<IngR name= " fettucine " unit= " pound " qty= " 3/4 " ></IngR>

<IngR name= " butter or margarine " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " garlic " unit= " cloves " qty= " 3 " >

<IPrp>

crushed

</IPrp>

</IngR>

<IngR name= " silken tofu " unit= " ounces " qty= " 12 " >

<IPrp>

1/2 & quot; cubes

</IPrp>

<INtI>

5290

</INtI>

</IngR>

<IngR name= " low-fat milk or soy milk " unit= " cup " qty= " 1/2 " >

<INtI>

4038

</INtI>

</IngR>

<IngR name= " grated Parmesan cheese " unit= " cup " qty= " 1/2 " >

<IPrp>

plus additional for topping

</IPrp>

</IngR>

<IngR name= " cooked fresh corn kernels (about 3 ears) " unit= " cups " qty= " 2 " >

<INtI>

3449

</INtI>

</IngR>

<IngR name= " --or thawed, frozen corn " ></IngR>

<IngR name= " fresh hot chile " qty= " 1 " >

<IPrp>

minced (up to 2 chiles)

</IPrp>

<INtI>

3714

</INtI>

</IngR>

<IngR name= " --or 4- to 7-oz. can chopped mild green chiles " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

Bring large pot of water to a boil. Add fettuccine, stirring to prevent

sticking. Cook fettuccine according to package directions, or until just

tender.

</DirT>

<DirT>

Meanwhile, in small skillet, over low heat, melt butter. Increase heat to

medium, add garlic, and cook, stirring often, until golden, 2 to 3 minutes.

Remove from heat and set aside; discard garlic.

</DirT>

<DirT>

In food processor, combine tofu, milk, 1/3 cup cheese and melted butter from

skillet. Process until smooth and creamy.

</DirT>

<DirT>

Drain fettuccine well and return to cooking pot. Add tofu mixture and toss to

coat, then stir in corn, chilies and salt. Warm over low heat, stirring

occasionally. Season with freshly ground pepper and toss again. Serve hot,

passing additional Parmesan to sprinkle on top. & #013; & #010;

</DirT>

<DirT>

Per serving: 450 cal; 19g prot; 10g total fat (3g sat fat); 71g carb; 0 chol;

69mg sod; 4g fiber

</DirT>

</DirS>

<Desc>

Low-Fat and Fast

</Desc>

<AltS label= " Formatted by " source= " Karen on 8/21/02 " />

<SrvI>Serve with fresh bread and sauteed zucchini.

</SrvI>

<Note>

Make this delectable recipe even more tempting by using a box of green and white

fettuccine. If using fresh corn on the cob, quickly cook them by placing ears

of corn in a covered casserole with a small amount of water and microwave on

HIGH for 10 minutes.

</Note>

</RcpE></mx2>