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Categories:Viewed: 59 - Published at: 9 years ago
Ingredients
- 1 pound pasta, fettuccine
- 1/2 cup cottage cheese nonfat
- 1/2 cup milk, skim skim milk, evaporated
- 1/2 teaspoon arrowroot flour or rice flour
- 1 x salt to taste
- 1 x black pepper to taste
- 1 teaspoon garlic powder optional
- 1 teaspoon onion powder optional
- 2 teaspoons parsley leaves fresh, minced
- 1 x parmesan, parmigiano-reggiano cheese, grated grated, for garnish
Method
- Cook fettuccine and drain.
- Meanwhile, combine cottage cheese, skim milk, 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 tablespoons 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.
