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Lowfat Fettuccine Alfredo
| Ingredients | |||
| 1 | pound | fettuccine | |
| 1/2 | cup | cottage cheese, nonfat | |
| 1/2 | cup | skim milk, evaporated | |
| 1/2 | teaspoon | arrowroot, or rice flour | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | teaspoon | garlic powder (optional) | |
| 1 | teaspoon | onion powder (optional) | |
| 2 | teaspoon | parsley, fresh, minced | |
| 1 | parmesan cheese, grated, for garnish | ||
Directions: | |||
| 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. | |||
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