Lowfat fettuccine alfredo

Yield: 1 Servings

Ingredients:

1 lb Fettuccine
1/2 c Nonfat cottage cheese
1/2 c Evaporated skim milk
1/2 ts Arrowroot or rice flour ;salt ;pepper
1 ts Garlic powder optional
1 ts Onion powder optional
2 ts Parsley;minced

Instructions:

Grated parmesan cheese --as garnish 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. Per serving: 452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod; 0.4g fiber. From vegetarian Times Magazine MM by Kat ++++ ----- The "LaRK" (Cooking WP51 Chatter) * Origin: "LaRK's" Kitchen (1:343/26.3) Msg: 7823 From: Lawrence Kellie To: All Subj: Very Trad. English Scones Date: 10 Feb 93 09:46:0 Hope you enjoy it too. +++++---------- Recipe via Meal-Master (tm) v7.04 (*P)