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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Pureed cottage cheese and low-fat milk make a nutritious stand-in for the heavy cream usually called for in alfredo sauce. This taste is exquisite, and is also a wonderful dish for those of us who want a meatless meal. Ingredients:
1 1/2 cups low fat cottage cheese |
3 tablespoons low-fat milk |
1/2 cup chopped red pepper |
1 garlic clove, minced |
1 tablespoon margarine |
1/2 cup frozen peas |
1/8 teaspoon salt |
1/8 teaspoon pepper |
8 ounces fettuccine or 8 ounces linguine, cooked and drained |
2 tablespoons grated parmesan cheese |
1 tablespoon snipped fresh basil |
Directions:
1. In a blender container, combine cottage cheese and milk.
2. Blend until smooth.
3. In a 2-qt saucepan melt margarine on medium heat.
4. Cook red pepper and garlic till barely tender.
5. Reduce heat.
6. Add milk mixture, peas, salt and pepper.
7. Cook and stir till heated through but DO NOT boil.
8. Toss with hot pasta.
9. Sprinkle with Parmesan and basil.
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