Alfredo Light 2
1 pound pasta
1 teaspoon garlic powder -- optional
1/2 cup nonfat cottage cheese
1 teaspoon onion powder -- optional
1/2 cup evaporated skim milk
2 teaspoons parsley -- minced
1/2 teaspoon rice flour
grated parmesan cheese, to taste
salt & pepper to taste
Cook pasta and drain. Meanwhile, combine cottage cheese, skim mild, rice flour, salt and pepper, and 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 min, until tender-crisp. Toss with sauce and hot pasta. Or saute 3/4 cup sliced mushrooms in 2 tbsp red wine. Toss with sauce and hot pasta.