Chef-Boy-I-Be-Illinois' Creamy, Low Fat Pasta Alfredo |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Do you love rich, creamy pasta alfredo like us, but don't want the extra calories from the fat? Then give this a try! Unlike other recipes that utilize cottage cheese, this sauce will not break and it tastes wonderful! Ingredients:
1 1/2 cups 1% fat cottage cheese |
2 garlic cloves, halved |
1/2 cup skim milk |
2 tablespoons flour |
3 teaspoons fresh lemon juice |
1 teaspoon basil, crumbled |
1/2 teaspoon dry mustard |
1/2 teaspoon pepper |
1/4 teaspoon salt |
8 ounces rotelle pasta |
1 medium tomato, halved, seeded, chopped |
cooked shrimp (or other seafood if desired) or crabmeat (or other seafood if desired) or scallops (or other seafood if desired) |
Directions:
1. Place cottage cheese, garlic and skim milk in food processor or blender. Whirl, scraping down sides of bowl, until smooth (3 to 5 minutes). Add flour, lemon juice, basil, mustard, pepper and salt. Blend well. Return to medium sized saucepan; reserve.
2. Cook rotelle (or your favorite pasta) according to package directions. Drain. Turn into large bowl.
3. Heat cream sauce over medium low heat to thicken slightly 1 to 2 minutes. Do not boil. Remove from heat. Pour over hot pasta. Toss to coat.
4. Serve immediately. Garnish with tomato. Add seafood if desired.
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