Fettuccine Alfredo Low-Fat

Recipe By: Vegetarian Times 11/92 p. 28

Servings: 4

Ingredients:

1 lb fettuccine noodles
1/2 cup nonfat cottage cheese
1/2 cup evaporated skim milk
1/2 teaspoon arrowroot, cornstarch, or rice flour
salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons minced parsley
grated Parmesan cheese for garnish

Cook fettuccine in boiling water according to package directions. Meanwhile, combine cottage cheese, skim milk, arrowroot/cornstarch/rice flour, salt and pepper, garlic powder, and onion powder in a blender. Puree until smooth.

Transfer mixture to a heavy skillet or saucepan, add parsley and warm over a medium-low heat for 10 minutes. DO NOT let sauce boil. Remove from heat and pour over hot, drained noodles. Sprinkle with Parmesan cheese

Variations:

• Use tomato or spinach fettuccine noodles, and garnish with sundried tomatoes and chopped fresh basil.
• While warming sauce, lightly steam 1 cup brocolli florets for 3 to 4 minutes, until tender crisp. Toss with sauce and hot noodles.
• While warming sauce, saute 3/4 cup sliced mushrooms in 2 tablespoons of red wine. Toss with sauce and hot noodles.
• Use fresh noodles.

Per serving:

452 calories; 19g protien; 5g fat; 80g carbohydrates; 104mg cholesterol; 424mg sodium; 0.4g fiber.

Please send any questions, comments, pointers, mistakes, or omissions to masranch@vegcountry.com thanks!
Vegetarian Country home page.