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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 1 |
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Directions: 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.
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.
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. Converted by
MMCONV vers. 1.20
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