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Lowfat Fettuccine Alfredo

Recipe name:
Lowfat Fettuccine Alfredo

Recipe category:
Pasta

What are your thoughts about this tasty dish?

Recipe details:

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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Lowfat Fettuccine Alfredo

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