Pasta Alfredo1 1/2 cups low-fat cottage cheese1. In a blender or food processor, combine and blend smooth cottage cheese and milk. 2. In a 2-quart saucepan, saute in butter the pepper, garlic and onion until tender. 3. Reduce heat. Add milk and cheese mixture, frozen peas, salt and pepper. Cook until heated through. Do not boil. 4. Toss with fettuccine or linguine. Sprinkle with Parmesan cheese and snipped fresh basil. Yield: 4 servings. Variation: use spinach pasta. Lynne M. Fairchild, 490 Ormond Ave., Sharon |
