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
Parmesan cheese; grated,
- as garnish
Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim
milk, arrowroot, salt, pepper, 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 minutes, until tender-crisp. Toss with
sauce and hot pasta. Or saute 3/4 cup sliced mushrooms in 2 tb red
wine. Toss with sauce and hot pasta.
Per serving: 452 cal; 19 g prot; 5 g fat; 80 g carbs; 104 mg chol;
424 mg sod; 0.4 g fiber.
