Procedures:
Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim milk,
arrowroot, salt, 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.
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 min, until tender-crisp and toss with sauce and hot pasta; or
saute 3/4 cup sliced mushrooms in 2 tablespoons red wine and toss with
sauce and hot pasta.
Per serving: 452 cal; 19g prot;2g fat; 80g carb; 1mg chol;
49 mg sod; 2.7g fiber.
Recipe by: Morten's Recipe Collection
Posted to EAT-LF Digest by jaclyn@itexas.net (Jack Dickson) on Jul 13,
1999, converted by MM_Buster v2.0l.
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