Low-fat fettuccine alfredo

Yield: 1 Servings

Measure Ingredient
1 pounds Fettuccine
½ cup Nonfat cottage cheese
½ cup Evaporated skim milk
½ teaspoon Arrowroot or rice flour
\N \N ;salt
\N \N ;pepper
1 teaspoon Garlic powder,optional
1 teaspoon Onion powder,optional
2 teaspoons Parsley;minced
\N \N Grated parmesan cheese as garnish

Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim mild, arrowroot, salt and pepper, and garlic and onion powders if desired, in a blender. puree until smooth. Transfer mixture to a heavy skillet or saucepan, add parsley and warm over medium-low heat for 10 minutes. Do not let sauce boil. Remove from heat and pour over hot, drained noodles.

Sprinkle with parmesan.

Variations: use tomato or spinach fettuccine, and garnish with sun- dried tomatoes and chopped fresh basil. Or lightly steam 1 cup broccoli florets for 3 to 4 min, until tender-crisp. Toss with sauce and hot pasta. Or saute ¾ cup sliced mushrooms in 2 tbs red wine. Toss with sauce and hot pasta.

Per serving: 452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod; 0.4g fiber. From vegetarian Times Magazine MM by Kat ++++ ----- The "LaRK" (Cooking, WP51, Chatter)

* Origin: "LaRK's" Kitchen (1:343/26.3) Msg: 7823 From: Lawrence Kellie To: All Subj: Very Trad. English Scones Date: 10 Feb 93 09:46:0 Hope you enjoy it, too.

+++++---------- Recipe via Meal-Master (tm) v7.04 (*P) File

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