Heart-Healthy Fettucine Alfredo

Serves 8
1/8th of total recipe
334.36 Calories per serving
Fat per serving: 2.33 g

Ingredients

1 tsp - BASIL, GROUND
3 cups - COTTAGE CHEESE, 1% FAT, not packed
3/4 cup - MILK,EVAPORATED, NONFAT
1 lb - FETTUCCINE PASTA, WHOLE, dry
1 tbsp - GARLIC POWDER
6 cloves - GARLIC, RAW
2 tsp - ITALIAN SEASONING
1/2 lb - MUSHROOM, RAW
1/8 tsp - NUTMEG, GROUND
2 tsp - ONION POWDER
2 cups - ONION, RAW, chopped
1/4 cup - PARSLEY, RAW
3/4 cup - WATER
2 tbsp - WHOLE WHEAT FLOUR, whole wheat
1/4 tsp - PEPPER, WHITE, GROUND
1/4 cup - WINE, WHITE TABLE

Directions

1) Slice the mushrooms and mince the garlic. Chop the onion and parsley. The cottage cheese should not be packed. The white wine is optional.
2) Cook and drain the fettucine.
3) Saute mushrooms, garlic, Italian seasoning, basil, and white wine in a large frying pan until moisture is absorbed. Set aside.
4) In a small saucepan, bring the water, flour, evaporated nonfat milk, onion powder, white pepper and cottage cheese to a boil and cook for 5 minutes, stirring frequently.
5) Stir sauce into sauteed mushroom mixture along with cottage cheese and heat just until cottage cheese melts. Avoid permitting the sauce to boil.
6) Toss the pasta and sauce together and heat for 5 minutes. During the last 30 seconds, stir in the parsley, garlic powder, and nutmeg.

Calories: 334.36 cal
Total Fat: 2.33 g