Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories