November 2007 Straw and Hay 4 oz uncooked fettuccini (white or wheat) 4 oz uncooked spinach fettuccini (white or wheat) 1/2 Tbsp butter 1 tsp minced garlic 2/3 cup fat-free half-and-half 1/2 package (10-oz) frozen peas, thawed 2 Tbsp grated Parmesan cheese 1/4 tsp fresh ground black pepper 4 oz lean ham or vegetarian "ham" Cook the fettuccini according to package directions Meanwhile, melt but butter in a large nonstick skillet over medium heat. Add the garlic and sauté for one minute. Add the half-and-half, peas, cheese, and black pepper. Cook for about 4 minutes. Drain the pasta and add it to the skillet with the ham/"ham". Toss the fettuccini so that it absorbs the sauce. Nutrition Analysis. (Per one cup serving.) Recipe makes 4 cups. Calories 322 Fat: 6 grams (2.4 sat) Protein: 17 grams (or more if using whole wheat pasta) Carbs: 49 grams Fiber: 4 grams (or more if using whole wheat pasta) Count as 3 starch and 2 proteins. (2 1/2 starch if using whole wheat pasta) Slightly adapted from Italian Diabetic Meals in 30 minutes- or less! By Robyn Webb and the American Diabetic Association. Archived Recipes Copyright 2002-2007 - Lisa Merrill