Try this Lowfat Fettuccine Alfredo recipe, or contribute your own.
Suggest a better descriptionCook fettuccine and drain. Meanwhile, combine cottage cheese, skim milk, arrowroot, salt, 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 and toss with sauce and hot pasta; or saute 3/4 cup sliced mushrooms in 2 tablespoons red wine and toss with sauce and hot pasta. Per serving: 452 cal; 19g prot;2g fat; 80g carb; 1mg chol; 49 mg sod; 2.7g fiber. Recipe by: Mortens Recipe Collection Posted to EAT-LF Digest by jaclyn@itexas.net (Jack Dickson) on Jul 13, 1999,
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 4 servings | ||
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Calories: 881 | ||
Calories from Fat: 52 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 504.3mg | 17 % | |
Potassium 755.7mg | 20 % | |
Total Carbohydrate 180.6g | 53 % | |
Dietary Fiber 24.6g | 99 % | |
Sugars, other 156g | ||
Protein 30.7g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 881
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