Fettucini with Vegetable Alfredo Sauce
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Loading ...recipe ingredients
1 1/2 cups lowfat cottage cheese
3 tablespoons skim milk
1/2 cup chopped red bell pepper
1 clove minced garlic
1/2 cup frozen peas
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces fettucine, cooked and drained
2 tablespoons parmesan cheese
1 tablespoon fresh basil
recipe directions
In a blender, combine cottage cheese and milk and blend until smooth. In a 2 quart saucepan, cook red bell pepper and garlic in hot margarine until tender; reduce heat. Add milk mixture, peas, salt and pepper and cook until heated through, stirring constantly. Toss with hot cooked pasta. Sprinkle with parmesan and basil.
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- Vegetable Lasagna
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Serves: 4 - Nutrition Information Per Serving:
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 307 | 3 | 1 | 20 | 3 | 488 | 49 | 6 |
This was great! I have 2 teenagers that loved it also. You’d never believe sauce is made with cottage cheese.
Tried to make recipe twice. If sauce gets to warm it seperates. Second time put lukewarm sauce over hot noodles seperated again!! Too much trouble!!
Easy to make. The kids loved it! I had no trouble with this recipe. I recommend blending the cottage cheese and milk VERY well (I also added some of the fresh basil to the mix) and be sure you stir constantly while heating it on medium heat…it’ll turn out great.