Recipe - Lighthearted Fettuccine Alfredo

One half pound Fettuccine or spaghetti
1 cup 2% cottage cheese
One fourth cup Freshly grated Parmesan
cheese
One fourth cup Milk
1 Egg
One fourth teaspoon Nutmeg
One fourth teaspoon Pepper
One half cup Chopped fresh parsley OR
basil

In large pot of boiling water, cook fettuccine until tender but firm; drain
and return to saucepan.

Meanwhile, in food processor, process cottage cheese until smooth. Add
Parmesan cheese, milk, egg, nutmeg and pepper; blend until smooth. Pour
into saucepan with hot cooked pasta; cook over medium heat for 1 minute,
stirring constantly. Sprinkle with parsely or basil. Serve immediately.

Makes 4 servings.

Variations: Add one or more of the following:

: 1 cup (250 mL) chopped cooked ham
: 1 can (7 One half oz/220 g) salmon, drained and flaked
: 1 can (6 One half oz/184 g) tuna, drained and flaked
: 1 cup (250 mL) frozen peas, thawed
: One half cup (125 mL) kernel corn or chopped green onion
: 1 cup (250 mL) cooked cut or sliced up mushrooms
: 1 cup (250 mL) cooked julienned carrots, zucchini, sweet peppers or leeks
: 4 cups (1L) cooked broccoli florets
: 1 cup (250 mL) flaked crab meat

Per serving: Calories 213, total fat: 5 g, saturated fat: 2 g, fibre 2 g,
protein 19 g, carbohydrate 46 g, cholesterol 64 mg, sodium 349 mg,
potassium 251 mg.

Good: Thiamin Excellent: Riboflavin, Niacin
Posted to Digest eatlf.v096.n149

From: Ingram Family dingram@MTS.Net

Date: Wed, 11 Sep 1996 23:02:29 0500