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Low Fat Fettuccine Alfredo

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Recipe by: Chef John V.
Serving size: 4
Preparation time: about 30 minutes


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


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

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