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How To make Lowfat Fettuccine Alfredo

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Ingredients
1
pound
fettuccine
1/2
cup
cottage cheese, nonfat
1/2
cup
skim milk, evaporated
1/2
teaspoon
arrowroot, or rice flour
1

salt, to taste
1

pepper, to taste
1
teaspoon
garlic powder (optional)
1
teaspoon
onion powder (optional)
2
teaspoon
parsley, fresh, minced
1

parmesan cheese, grated, for garnish

Directions:
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.
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. Toss with sauce and hot pasta.
Or saute 3/4 cup sliced mushrooms in 2 tb red wine. Toss with sauce and hot pasta.
Per serving: 452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod; 0.4g fiber.

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