Good Cooking since 1995
Low Fat Fettuccine Alfredo
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Recipe by: Chef John V.
Serving size: 4
Preparation time: about 30 minutes
Amount/Measure/Ingredient:
3 cups cottage cheese, 1% low fat -- pureed very smooth
1 1/2 cup milk, 1% low fat
1 cup Parmesan cheese -- grated
1 pound linguini or fettuccine
2 teaspoons salt
1/4 teaspoon white pepper -- ground
1/16 teaspoon nutmeg
2 tablespoons parsley -- chopped
1 tablespoon chives -- chopped
Preparation:
Puree the cottage cheese with the milk until totally
smooth, and place in an appropriate container till ready to
use. Measure the Parmesan cheese and hold in a container
till ready to use. Cook the pasta of choice to the desired
doneness. Drain, then add the cottage cheese mixture and
Parmesan to the pasta in the pot in which the pasta was
cooked. Heat on a low setting, stirring often till hot
throughout, do not boil. Season with salt, ground
white pepper and nutmeg or to the desired amount you like.
Add the parsley and chives. Serve Hot!
Saut ed or steamed vegetables, chicken and shrimp may be
added if you like! Simply cook them in a separate pan and
add them to the drained pasta before adding the cheese
mixture or spoon them over the Alfredo pasta as a garnish. I
like to add chopped parsley, chopped chives and fresh ground
black pepper for added flavor.
Note: Any type of pasta may be used, i.e. Shells,
Farfalle, Linguini, Penne. Toppings are endless: Sun Dried
Tomatoes are particularly good as well as a little fresh
garlic.
Suggested Wine: Chardonnay, Pinot Gris or Fume Blanc