Post by legendimom on Oct 13, 2002 20:56:18 GMT -6
From the 1999 BryanLGH a la heart dining cookbook Makes 9 3/4 cup servings, Calories: 192.3, Total fat 2.3g, Saturated Fat:1.2g, Cholesterol: 5.3mg, Sodium: 215.5mg, Carbohudrates: 30.8g, Dietary Fiber: 1.4g, Protein: 11.5g ADA: 2 CHO, 1 Meat (VL) Ingredients: 12 oz. fettuccini, uncooked 8 TBS parmesan cheese, grated 1-1/3 cups cottage cheese, low-fat (1%) 2/3 cup skim milk 1/4 tsp. nutmeg 1 medium garlic clove, minced 1 TBS parsely, dried Instructions: Prepare pasta according to package directions, drain and save 1/2 cup pasta cooking water. Blend cottage cheese and milk in blender or food processor until smooth and add to cooked pasta with half the cheese, garlic, nutmeg and parsley. Toss to mix and add small amounts of cooking water as needed to keep moist. Sprinkle remaining cheese and serve immediately.
Last Edit: Oct 20, 2002 18:32:22 GMT -6 by legendimom