Recipe - Low-Fat Fettuccine Alfredo

1 pound Fettuccine
One half cup Nonfat cottage cheese
One half cup Evaporated skim milk
One half teaspoon Arrowroot or rice flour
;salt
;pepper
1 teaspoon Garlic powder,optional
1 teaspoon Onion powder,optional
2 teaspoon Parsley;minced
Grated parmesan cheese
as garnish

Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim mild,
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 mediumlow 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 tendercrisp. Toss with sauce and hot pasta. Or saute
Three fourths cup cut or sliced up mushrooms in 2 tbs 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. From vegetarian Times Magazine MM by Kat ++++ The "LaRK"
(Cooking, WP51, Chatter)

* Origin: "LaRK's" Kitchen (1:343/26.3)

Msg: 7823 From: Lawrence Kellie To: All Subj: Very Trad. English Scones
Date: 10 Feb 93 09:46:0 Hope you enjoy it, too.

+++++ Recipe via MealMaster (tm) v7.04 (*P)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip