Lowfat Fettuccine Alfredo

• 1 pound pasta, fettuccine
• 1/2 cup cottage cheese nonfat
• 1/2 cup milk, skim skim milk, evaporated
• 1/2 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, parmigiano-reggiano cheese, grated grated, for garnish

1. Cook fettuccine and drain.
2. Meanwhile, combine cottage cheese, skim milk, arrowroot, salt and pepper, and garlic and onion powders if desired, in a blender.
3. Puree until smooth.
4. Transfer mixture to a heavy skillet or saucepan, add parsley and warm over medium-low heat for 10 minutes.
5. Do not let sauce boil.
6. Remove from heat and pour over hot, drained noodles.
7. Sprinkle with parmesan.
8. Variations: use tomato or spinach fettuccine, and garnish with sun-dried tomatoes and chopped fresh basil.
9. Or lightly steam 1 cup broccoli florets for 3 to 4 min, until tender-crisp.
10. Toss with sauce and hot pasta.
11. Or saute 3/4 cup sliced mushrooms in 2 tablespoons red wine.
12. Toss with sauce and hot pasta.
13. Per serving: 452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod; 0.4g fiber.

pasta, cottage cheese nonfat, milk, arrowroot flour, salt, black pepper, garlic, onion, parsley, parmesan

Taken from recipeland.com/recipe/v/lowfat-fettuccine-alfredo-1696 (may not work)