Reduced Fat Fettuccine Alfredo W/ Ham And Peas Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Fettuccine,
1/4 cup: Grated Parmesan cheese,
1/2 cup: 1% cottage cheese,
1/2 cup: 2% milk,
1/2 tsp: Rice flour,
Salt, to taste
1 tsp: Garlic powder,
1 tsp: Butter,
6: Green onions,
8 ounce: Mushrooms, sliced
4 ounce: Ham, lean, chopped
2 tsp: Parsley, minced, fresh
1: 10 oz pk frozen tiny peas,
Freshly ground coarse black pepper, to taste [lots]
More Parmesan [optional],
Directions:
This is not the lowest fat version possible but is IMNSHO a good
compromise between fat and taste.
Cook fettuccine and drain. Meanwhile combine Parmesan cheese, cottage
cheese, milk, rice flour, salt and garlic powder in a blender. Puree
until smooth.
In a No-stick skillet melt butter and briefly saute the mushrooms,
ham and onions. Add the milk mixture and warm over medium-low heat
for 10 minutes. Do not let sauce boil. Add the parsley and peas. Warm
briefly. Remove from heat and pour over hot, drained noodles. Toss to
coat. Dress with lots of freshly ground coarse pepper and more
Parmesan. Serve.
Original adaptation of an old classic by Jim Weller.
Source from luhu.jp
compromise between fat and taste.
Cook fettuccine and drain. Meanwhile combine Parmesan cheese, cottage
cheese, milk, rice flour, salt and garlic powder in a blender. Puree
until smooth.
In a No-stick skillet melt butter and briefly saute the mushrooms,
ham and onions. Add the milk mixture and warm over medium-low heat
for 10 minutes. Do not let sauce boil. Add the parsley and peas. Warm
briefly. Remove from heat and pour over hot, drained noodles. Toss to
coat. Dress with lots of freshly ground coarse pepper and more
Parmesan. Serve.
Original adaptation of an old classic by Jim Weller.
Source from luhu.jp