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Title: Class "A" Alfredo
Categories: Pasta
Yield: 3 Servings
| HEALTHY FIREHOUSE COOKBOOK | ||
| 1 1/2 | c | Low fat cottage cheese |
| 2 | cl | Garlic; halved |
| 1/2 | c | Skim milk |
| 2 | tb | Flour |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Dried basil |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Salt |
| 8 | oz | Rotelle pasta |
| 1 | md | Tomato; seeded and chopped |
Bring a lg. pot of lightly salted water to boil.
In a blender or food processor, blend the cottage cheese, garlic, and milk for 2 to 3 mins., until very smooth. Stop and scrape down the sides of the bowl as needed. Add the flour, lemon juice, basil, mustard, pepper, and salt and blend well.
Meanwhile, add the pasta to the boiling water and cook it for about 8 mins., until al dente. Drain and transfer to a lg. serving bowl and keep warm.
Transfer the cottage cheese mixture to a saucepan and heat over med-low heat for about 3 mins., until it thickens slightly. Stir constantly and be careful not to let it come to a boil. Pour the heated cheese sauce over the pasta and toss well. Garnish with the tomato and serve immediately.
Per serving - 196 cal, 13 g pro, 34 g carbo, 1 g fat, ~0- g sat fat, 3 mg chol, 109 mg sod, 2 g fiber; 4% calories from fat
Author - Joseph T. Bonanno, Jr.
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