Title: Low-Fat Fettuccine Alfredo
Categories: Pasta Entree Lowfat
Yield: 1 Servings
| 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 | Minced fresh parsley |
| | | Grated parmesan cheese |
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.