Recipe Details

Summary

Name: Lowfat Fettuccine Alfredo

Category: Pasta

Ingredients and Directions

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

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.