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LOWFAT FETTUCCINE ALFREDO

Category:    Low-cal, Italian
Yield:1 servings
 
      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
           ;pepper                        
 
  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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