Lowfat Fettuccine Alfredo
Ingredients
- 1 pound pasta, fettuccine ⓘ
- 1/2 cup cottage cheese nonfat ⓘ
- 1/2 cup milk, skim skim milk, evaporated ⓘ
- 1/2 teaspoon arrowroot flour or rice flour ⓘ
- 1 x salt to taste ⓘ
- 1 x black pepper to taste ⓘ
- 1 teaspoon garlic powder optional ⓘ
- 1 teaspoon onion powder optional ⓘ
- 2 teaspoons parsley leaves fresh, minced ⓘ
- 1 x parmesan, parmigiano-reggiano cheese, grated grated, for garnish ⓘ
Instructions
- 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 tablespoons 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.
Nutrition & Diet Analysis (per serving)
629
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).