| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Sauces and |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Low-Fat Cottage Cheese |
| 3 |
tb |
Low-Fat Milk |
| 1/2 |
c |
Red Sweet Pepper — chopped |
| 1 |
|
Clove Garlic — minced |
| 1 |
tb |
Margarine — * see note |
| 1/2 |
c |
Frozen Peas |
| 1/8 |
ts |
Each Salt And Pepper |
| 8 |
oz |
Fettuccine Or Linguine — |
|
|
Cooked & drained |
| 2 |
tb |
Grated Parmesan Cheese |
| 1 |
tb |
Snipped Fresh Basil |
INSTRUCTIONS
* I would leave this out, and saute with water
In a blender container combine cottage cheese and milk; blend til smooth.
In a 2-quart saucepan cook sweet pepper and garlic in hot margarine until
tender. Reduce heat. Add milk mixture, peas, salt, and pepper. Cook and
stir till heated through (do not boil) Toss with hot pasta. Sprinkle with
Parmesan and basil. makes 4 main-dish servings.
***nutrition facts per serving: 362 calories, 5g total fat (1 g saturated
fat) 13mg cholesterol, 338 mg sodium, 52 g carbohydrates, 1 gram fiber and
26 gram protien. Daily value: 18% vitamin A, 37% vitamin C, 8% calcium, and
18% iron.
{Kay's note, I would also add some crab, or shrimp, or clams to make a
seafood Alfredo!}
Source: April issue of Better Homes and Gardens.
Recipe By : Kay Hinga <HINGA@IPFWCVAX.BITNET>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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