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Lowfat Fettuccine Alfredo

1/2cupcottage cheese, nonfat
1/2cupskim milk, evaporated
1/2teaspoonarrowroot, or rice flour
1salt, to taste
1pepper, to taste
1teaspoongarlic powder (optional)
1teaspoononion powder (optional)
2teaspoonparsley, fresh, minced
1parmesan cheese, grated, for garnish


Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim milk, 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 tb 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.


Also see ...

 Stir-Fried Zucchini
Stir-Fried Zucchini
Autumn Pork Chop Stacks
Autumn Pork Chop Stacks
Chocolate Cake
Chocolate Cake

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