Lighthearted fettuccine alfredo

Yield: 1 Servings

Measure Ingredient
½ pounds Fettuccine or spaghetti
1 cup 2% cottage cheese
¼ cup Freshly grated Parmesan cheese
¼ cup Milk
1 \N Egg
¼ teaspoon Nutmeg
¼ teaspoon Pepper
½ cup Chopped fresh parsley OR basil

In large pot of boiling water, cook fettuccine until tender but firm; drain and return to saucepan.

Meanwhile, in food processor, process cottage cheese until smooth. Add Parmesan cheese, milk, egg, nutmeg and pepper; blend until smooth. Pour into saucepan with hot cooked pasta; cook over medium heat for 1 minute, stirring constantly. Sprinkle with parsely or basil. Serve immediately.

Makes 4 servings.

Variations: Add one or more of the following: : 1 cup (250 mL) chopped cooked ham : 1 can (7½ oz/220 g) salmon, drained and flaked : 1 can (6 ½ oz/184 g) tuna, drained and flaked : 1 cup (250 mL) frozen peas, thawed : ½ cup (125 mL) kernel corn or chopped green onion : 1 cup (250 mL) cooked sliced mushrooms : 1 cup (250 mL) cooked julienned carrots, zucchini, sweet peppers or leeks : 4 cups (1L) cooked broccoli florets : 1 cup (250 mL) flaked crab meat Per serving: Calories 213, total fat: 5 g, saturated fat: 2 g, fibre 2 g, protein 19 g, carbohydrate 46 g, cholesterol 64 mg, sodium 349 mg, potassium 251 mg.

Good: Thiamin Excellent: Riboflavin, Niacin Posted to Digest eat-lf.v096.n149 From: Ingram Family <dingram@...> Date: Wed, 11 Sep 1996 23:02:29 -0500

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