Lowfat Fettuccine Alfredo
Source of Recipe
Debbie
List of Ingredients
Lowfat Fettuccine Alfredo
1 pound Fettuccine
1/2 cup Nonfat cottage cheese
1/2 cup Evaporated skim milk
1/2 teaspoon Arrowroot or rice flour
-- salt
-- pepper
1 teaspoon Garlic powder -- optional
1 teaspoon Onion powder -- optional
2 teaspoons Parsley -- minced
Grated parmesan cheese -- -as garnish
Recipe
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.
Per serving: 452 cal; 19g prot; 5g fat; 80g carb; 104mg chol;
424mg sod;
0.4g fiber. From vegetarian Times Magazine MM by Kat ++++ -----
The "LaRK"
(Cooking, WP51, Chatter)
* Origin: "LaRK's" Kitchen (1:343/26.3)
Msg: 7823 From: Lawrence Kellie To: All Subj: Very Trad. English
Scones
Date: 10 Feb 93 09:46:0 Hope you enjoy it, too.
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