0
(0)
CATEGORY CUISINE TAG YIELD
Dairy Italian Italian, Low fat 4 servings

INGREDIENTS

1 lb Fettucine
1/2 c Nonfat cottage cheese
1/2 c Evaporated skim milk
1/2 ts Arrowroot; or rice flour
Salt and pepper
1 ts Garlic powder;optional
1 ts Onion powder;optional
2 ts Parsley;minced
Grated Parmesan cheese; to garnish

INSTRUCTIONS

Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim milk,
arrowroot, salt, 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 and toss with sauce and hot pasta; or
saute 3/4 cup sliced mushrooms in 2 tablespoons red wine and toss with
sauce and hot pasta.
Per serving: 452 cal; 19g prot;2g fat; 80g carb; 1mg chol;
49 mg sod; 2.7g fiber.
Recipe by: Morten's Recipe Collection
Posted to EAT-LF Digest by jaclyn@itexas.net (Jack Dickson) on Jul 13,
1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“With Jesus, you can do it”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?