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Fettuccine Alfredo




Source of Recipe


Marla


List of Ingredients




Fettuccine Alfredo


1 pound fettuccine
1/2 cup nonfat cottage cheese
1/2 cup evaporated skim milk
1/2 teaspoon arrowroot or rice flour
-- salt
-- pepper
1 teaspoon garlic powder -- optional
1 teaspoon onion powder -- optional
2 teaspoons parsley -- minced
grated parmesan cheese
--as garnish



Recipe



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