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Low Fat Alfredo Sauce with Spaghetti or Fettuccine
by Chef John J. Vyhnanek

Total time = 30 minutes
Serving Yield = 2
Any type of pasta may be used, i.e. Shells, Farfalle, Linguini, Penne.

3 cups cottage cheese, 1% low fat, pureed
1 1/2 cup milk, 1% low fat
1 cup Parmesan cheese, grated
1 pound spaghetti or fettuccine
2 teaspoons salt
1/4 teaspoon white pepper, ground
1/16 teaspoon nutmeg
2 tablespoons parsley, chopped
1 tablespoon chives, chopped
directions
Puree the cottage cheese with the milk until totally smooth, and place in an appropriate container till ready to use. Measure the Parmesan cheese and hold in a container till ready to use. Cook the pasta of choice to the desired doneness. Drain, then add the cottage cheese mixture and Parmesan to the pasta in the pot in which the pasta was cooked. Heat on a low setting, stirring often until hot throughout, do not boil. Season with salt, ground white pepper and nutmeg to taste. Add the parsley and chives. Serve Hot!

suggestions
Sautéed or steamed vegetables, chicken and shrimp may be added if you like! Simply cook them in a separate pan and add them to he drained pasta before adding the cheese mixture or spoon them over the Alfredo pasta as a garnish. I like to add chopped parsley, chopped chives and fresh ground black pepper for added flavor. Toppings are endless: Sun Dried Tomatoes are particularly good, as is a little fresh garlic.

This recipe comes from Chef John Vyhnanek's cooking site Good Cooking