LOWFAT FETTUCCINE ALFREDO
Category: Low-cal, Italian
1 lb Fettuccine 1 ts Garlic powder,optional
1/2 c Nonfat cottage cheese 1 ts Onion powder,optional
1/2 c Evaporated skim milk 2 ts Parsley;minced
1/2 ts Arrowroot or rice flour Grated parmesan cheese
;salt --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
3/4 cup sliced mushrooms in 2 tbs red wine. Toss with sauce and hot pasta.
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