Amount
Ingredient
Preparation



1
pound
pasta, fettuccine





1/2
cup
cottage cheese

nonfat



1/2
cup
milk, skim

skim milk, evaporated



1/2
teaspoon
arrowroot

or rice flour



1
x
salt

to taste



1
x
pepper

to taste



1
teaspoon
garlic powder

optional



1
teaspoon
onion powder

optional



2
teaspoons
parsley

fresh, minced



1
x
parmesan cheese

grated, for garnish

 Cook fettuccine and drain.  Meanwhile, combine cottage cheese, skim milk, 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 1 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 tb red wine.  Toss with sauce and hot pasta.
  
Per serving:  452 cal; 19g prot; 5g fat; 8g carb; 14mg chol; 424mg sod; .4g fiber