- tomatoes and sour cream.
- Drain fettuccine; place in a large bowl. Add the vegetable mixture,
- cheese and parsley; toss to coat.
- Yield: 6 servings.
Nutritional Facts: 1 cup (prepared with reduced-sodium broth and reduced-fat sour cream) equals 229 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 488 mg sodium, 37 g carbohydrate, 4 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.