Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fettuccine

  2. 1/2 cup 73g / 2.6oz Nonfat cottage cheese

  3. 1/2 cup 118ml Evaporated skim milk

  4. 1/2 teaspoon 2 1/2ml Arrowroot or rice flour salt pepper

  5. 1 teaspoon 5ml Garlic powder - optional

  6. 1 teaspoon 5ml Onion powder - optional

  7. 2 teaspoons 10ml Parsley - minced

  8. Grated parmesan cheese as garnish

Instructions Jump to Ingredients ↑

  1. 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 medium-low heat for 10 minutes. Do not let sauce boil. Remove from heat and pour over hot, drained noodles. Sprinkle with parmesan.

  2. 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 tbs red wine. Toss with sauce and hot pasta.

  3. Origin: "LaRK's" Kitchen


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