Lowfat Fettuccine Alfredo
A healthy alternative to the delicious pasta dish everyone loves.
Yield
1 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, fettuccine
|
|
| ½ | cup |
cottage cheese
nonfat |
*
|
| ½ | cup |
milk, skim
skim milk, evaporated |
|
| ½ | 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 cheese
grated, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, fettuccine
|
|
| 118 | ml |
cottage cheese
nonfat |
*
|
| 118 | ml |
milk, skim
skim milk, evaporated |
|
| 2.5 | ml |
arrowroot flour
or rice flour |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 5 | ml |
garlic powder
optional |
|
| 5 | ml |
onion powder
optional |
|
| 1E+1 | ml |
parsley leaves
fresh, minced |
|
| 1 | x |
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. Purée 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 sauté ¾ 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.
