Reduced fat fettuccine alfredo w/ ham and peas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fettuccine |
| ¼ | cup | Grated Parmesan cheese |
| ½ | cup | 1% cottage cheese |
| ½ | cup | 2% milk |
| ½ | teaspoon | Rice flour |
| Salt; to taste | ||
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Butter |
| 6 | Green onions | |
| 8 | ounces | Mushrooms; sliced |
| 4 | ounces | Ham; lean, chopped |
| 2 | teaspoons | Parsley; minced, fresh |
| 1 | 10 oz pk frozen tiny peas | |
| Freshly ground coarse black pepper; to taste [lots] | ||
| More Parmesan [optional] | ||
Directions
This is not the lowest fat version possible but is IMNSHO a good compromise between fat and taste.
Cook fettuccine and drain. Meanwhile combine Parmesan cheese, cottage cheese, milk, rice flour, salt and garlic powder in a blender. Puree until smooth.
In a No-stick skillet melt butter and briefly saute the mushrooms, ham and onions. Add the milk mixture and warm over medium-low heat for 10 minutes. Do not let sauce boil. Add the parsley and peas. Warm briefly. Remove from heat and pour over hot, drained noodles. Toss to coat. Dress with lots of freshly ground coarse pepper and more Parmesan. Serve.
Original adaptation of an old classic by Jim Weller.