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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


 

 

 


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