Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fettuccine 1 ts Garlic powder,optional
1/2 c Nonfat cottage cheese 1 ts Onion powder,optional
1/2 c Evaporated skim milk 2 ts Parsley;minced
1/2 ts Arrowroot or rice flour Grated parmesan cheese
;salt --as garnish
;pepper

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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