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  • Lowfat Fettuccine Alfredo

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    Lowfat Fettuccine Alfredo
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb fettuccine
    • 1/2 c. nonfat cottage cheese
    • 1/2 c. evaporated skim lowfat milk
    • 1/2 tsp arrowroot or possibly rice flour salt pepper
    • 1 tsp garlic pwdr, optional
    • 1 tsp onion pwdr, optional
    • 2 tsp parsley, chopped grated parmesan cheese as garnish

    Directions

    1. Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim mild, arrowroot, salt and pepper, and garlic and onion powders if you like, in a blender. puree till smooth. Transfer mix to a heavy skillet or possibly saucepan, add in parsley and hot over medium-low heat for 10 min. Don't let sauce boil. Remove from heat and pour over warm, liquid removed noodles. Sprinkle with parmesan.
    2. Variations: use tomato or possibly spinach fettuccine, and garnish with sun- dry tomatoes and minced fresh basil. Or possibly lightly steam 1 c. broccoli florets for 3 to 4 minutes, till tender-crisp. Toss with sauce and warm pasta. Or possibly saute/fry 3/4 c. sliced mushrooms in 2 tbs red wine. Toss with sauce and warm pasta.

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