Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim mild, arrowroot, 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 tbs red wine. Toss with sauce and hot pasta. Per serving: 452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod; 0.4g fiber. From vegetarian Times Magazine MM by Kat ++++ ----- The "LaRK" (Cooking, WP51, Chatter) * Origin: "LaRKs" Kitchen (1:343/26.3) Msg: 7823 From: Lawrence Kellie To: All Subj: Very Trad. English Scones Date: 10 Feb 93 09:46:0 Hope you enjoy it, too. +++++---------- Recipe via Meal-Master (tm) v7.04 (*P) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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|Serving Size: 1 Serving (1026g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 167 (7%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 36.2mg||11 %|
|Sodium 3683.7mg||127 %|
|Potassium 2094.6mg||55 %|
|Total Carbohydrate 379.7g||112 %|
|Dietary Fiber 49.3g||197 %|
|Sugars, other 330.4g|
|Protein 145.4g||208 %|
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Calories per serving: 2250
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