Recipe for Lowfat Fettuccine Alfredo


1 lb fettuccine
1/2 cup nonfat cottage cheese
1/2 cup evaporated skim milk
1/2 teaspoon arrowroot or rice flour
1 ; salt
1 ; pepper
1 teaspoon garlic powder,optional
1 teaspoon onion powder,optional
2 teaspoon parsley; minced
1 grated parmesan cheese -as garnish


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.

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