Lowfat Fettuccine Alfredoitalian, low-cal, pasta 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. 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. |
