Low-Fat Alfredo Sauce Recipe

Ingredients

1 1/2 cup low-fat cottage cheese
3 tbsp low-fat milk
1/2 cup red sweet pepper -- chopped
1 clove garlic -- minced
1 tbsp margarine -- * see note
1/2 cup frozen peas
1/8 tsp each salt and pepper
8 oz fettuccine or linguine --
1 cooked & drained
2 tbsp grated parmesan cheese
1 tbsp snipped fresh basil


Directions

* I would leave this out, and saute with water

In a blender container combine cottage cheese and milk; blend til
smooth. In a 2-quart saucepan cook sweet pepper and garlic in hot
margarine until tender. Reduce heat. Add milk mixture, peas, salt,
and pepper. Cook and stir till heated through (do not boil) Toss with
hot pasta. Sprinkle with Parmesan and basil. makes 4 main-dish
servings.

***nutrition facts per serving: 362 calories, 5g total fat (1 g
saturated fat) 13mg cholesterol, 338 mg sodium, 52 g carbohydrates, 1
gram fiber and 26 gram protien. Daily value: 18% vitamin A, 37%
vitamin C, 8% calcium, and 18% iron.

{Kay's note, I would also add some crab, or shrimp, or clams to make a
seafood Alfredo!}

Source: April issue of Better Homes and Gardens.

Recipe By : Kay Hinga


Servings: 1 servings

 

 

Low-Fat Alfredo Sauce Recipe brought to you by Recipe Ideas


Categories: Sauce


The History of Recipes

It is quite feasible to follow the history of recipes way back into the far past, in fact as far back as the Egyptians, and maybe even further. Interesting though that maybe, generally, these old cookbooks were just very simple hieroglyphic instructions for meal preparation.

Interestingly, the most ancient recipe discovered, according to food historians is a collection of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`.

Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the cooks of Roman times were skilled in the use of many aromatic flavours, including some that we all recognise such as thyme, rue and parsley.

Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices such as basil and coriander. These new spices and herbs caused an eruption in books on cooking, some of which still exist in academic collections.

During the next few hundred years, the upper-class families of Wesstern Europe strove to offer the best banquets, and consequentially chefs and their recipe collections were at a premium. Even so, it wasn`t until the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording popular recipes of the day.

By the time we get to the twentieth century, cooking books are greatly in demand due to better eduction, increased leisure time and having more money to spend.

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