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
It is actually possible to trace the history of recipes far back into distant history, in fact as far back into recorded history as the Egyptians, and maybe further still. Interesting though that is, generally, these ancient cookbooks were just basic pictorial instructions for preparing food.
As we move into Roman times 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius tells us how the chefs of Roman times made use of many different spices and herbs, including a few you will know for example bay, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including coriander, basil and rosemary. The introduction of these new culinary ideas caused a surge in manuscripts on food, some of which still exist in private cookery archives. By the advent of the 20th century, cookbooks are starting to become popular due to better eduction, people having more spare time and having more disposable income. |
We hope you enjoy this Lowfat Fettuccine Alfredo recipe.
