Lowfat Fettuccine Alfredo

Recipe Ingredients

1 lb	454g / 16oz	Fettuccine
1/2 cup	73g / 2.6oz	Nonfat cottage cheese
1/2 cup	118ml	Evaporated skim milk
1/2 teaspoon	2.5ml	Arrowroot or rice flour salt pepper
1 teaspoon	5ml	Garlic powder - optional
1 teaspoon	5ml	Onion powder - optional
2 teaspoons	10ml	Parsley - minced
		Grated parmesan cheese as garnish

Recipe Instructions

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.

Origin: "LaRK's" Kitchen

Source:
Waldene Van Geffen

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