Sweet-Potato Fritters
INGREDIENTS:
1 lb Fettuccine 1 ts Garlic powder,optional
1/2 c Nonfat cottage cheese 1 ts Onion powder,optional
1/2 c Evaporated skim milk 2 ts Parsley;minced
1/2 ts Arrowroot or rice flour Grated parmesan cheese
;salt --as garnish
;pepper
1 lb Fettuccine 1 ts Garlic powder,optional
1/2 c Nonfat cottage cheese 1 ts Onion powder,optional
1/2 c Evaporated skim milk 2 ts Parsley;minced
1/2 ts Arrowroot or rice flour Grated parmesan cheese
;salt --as garnish
;pepper
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
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