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Ingredients
- 1 lb fettuccine
- 1/2 c. nonfat cottage cheese
- 1/2 c. evaporated skim lowfat milk
- 1/2 tsp arrowroot or possibly rice flour salt pepper
- 1 tsp garlic pwdr, optional
- 1 tsp onion pwdr, optional
- 2 tsp parsley, chopped grated parmesan cheese as garnish
Directions
- Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim mild, arrowroot, salt and pepper, and garlic and onion powders if you like, in a blender. puree till smooth. Transfer mix to a heavy skillet or possibly saucepan, add in parsley and hot over medium-low heat for 10 min. Don't let sauce boil. Remove from heat and pour over warm, liquid removed noodles. Sprinkle with parmesan.
- Variations: use tomato or possibly spinach fettuccine, and garnish with sun- dry tomatoes and minced fresh basil. Or possibly lightly steam 1 c. broccoli florets for 3 to 4 minutes, till tender-crisp. Toss with sauce and warm pasta. Or possibly saute/fry 3/4 c. sliced mushrooms in 2 tbs red wine. Toss with sauce and warm pasta.
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