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Lowfat Fettuccine Alfredo

Ingredients
 

1 lb fettuccine
1/2 cup nonfat cottage cheese
1/2 cup evaporated skim milk
1/2 tsp arrowroot or rice flour
1 ; salt
1 ; pepper
1 tsp garlic powder,optional
1 tsp onion powder,optional
2 tsp parsley, minced
1 grated parmesan cheese -as garnish



 
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Preparation
 
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 3/4 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.

 

 
Servings:
1


 

 

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