1 lb fettuccine
1/2 cup nonfat cottage cheese
1/2 cup evaporated skim milk
1/2 tsp arrowroot or rice flour
1 ; salt
1 ; pepper
1 tsp garlic powder,optional
1 tsp onion powder,optional
2 tsp parsley, minced
1 grated parmesan cheese -as garnish
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.
Servings: 1 servings
Lowfat Fettuccine Alfredo Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Italian; Low Fat; Pasta
The History of Recipes
Historians have tracked the existence of recipes far back into the far past, certainly as far back into history as pharonic Egypt, and possibly even further. In practice though, sadly, these ancient recipes were just primitive pictorial instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics is a series of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As our culinary historical trip moves to more modern times we find a couple of recipe books which were published in the 1300s : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that is popular today, but instead accounts of the types of food prepared by the chefs of the upper classes of the time. Over the next few centuries, the families of Europe competed to serve up the most extravagent meals, and because of this chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that fine cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes of their peers. The introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Lowfat Fettuccine Alfredo recipe.
