---------- Recipe via Meal-Master (tm) v8.02
  Categories: Low-cal, Italian, Pasta
       Yield: 1 servings
       1 lb Fettuccine
     1/2 c  Nonfat cottage cheese
     1/2 c  Evaporated skim milk
     1/2 ts Arrowroot or rice flour
       1 ts Garlic powder,optional
       1 ts Onion powder,optional
       2 ts Parsley;minced
            Grated parmesan cheese
            --as garnish
   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: “LaRK’s” 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)