---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Lowfat Fettuccine Alfredo
 Categories: Low-cal, Italian, Pasta
      Yield: 1 servings
 
      1 lb Fettuccine
    1/2 c  Nonfat cottage cheese
    1/2 c  Evaporated skim milk
    1/2 ts Arrowroot or rice flour
           Salt
           Pepper
      1 ts Garlic powder (optional)
      1 ts Onion powder (optional)
      2 ts Parsley; minced
           Parmesan cheese; grated,
           - as garnish
 
  Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim
  milk, arrowroot, salt, pepper, 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 minutes, 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; 19 g prot; 5 g fat; 80 g carbs; 104 mg chol;
  424 mg sod; 0.4 g fiber.

  From Vegetarian Times Magazine

  MM by Kat
  
  * Origin: "LaRK's" Kitchen (1:343/26.3)
  
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