Low Fat Fettuccine Alfredo With Fiddleheads
By: Munchin with Mu...
Published: Tuesday, April 19, 2011 - 7:32am

Ingredients




Sauce
1 Garlic clove minced
1 tablespoon Olive oil
16 ounces tub fat free cottage cheese
1/4 cup fat free sour cream
1 tablespoon fat free cream cheese
1/4 cup Parmesan or Asiago cheese
3 tablespoons Skim milk
1 teaspoon salt
1 tablespoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 Juice from lemon
1/2 teaspoon sugar
Pasta
Whole wheat fettuccine
1 tablespoon Olive oil
1 yellow onion
1 garlic clove
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
1/4 cup fiddleheads or asparagus

Preparation

1 Fill a bowl with cold water and place the fiddleheads inside. Allow them to soak for 5 minutes. 2 In the meantime fill a large pot with water and bring to a boil. Place cleaned fiddleheads inside and boil for 15 minutes. Drain and rinse with cold water, set aside. 3 In a food processor pulse cottage cheese until smooth. 4 Fill the large pot with more water and bring to a boil. Cook 1 inch diameter of fettuccine pasta according to package directions; about 10-12 minutes. 5 In the meantime heat olive oil in a skillet and sauté onions until translucent. Add garlic and cook for another minute. Add bell peppers and fiddleheads and continue to saute for 5 minutes. Set aside. 6 In a medium saucepan sauté minced garlic in olive oil over medium heat for one minute. Pour in cottage cheese, sour cream, cream cheese, Parmesan, lemon juice and milk; stir to combine. Sprinkle sauce with salt, pepper, red pepper flakes and sugar. Lower heat and let simmer. 7 Combine cooked fettuccine with sautéed vegetables and Alfredo sauce. Serve immediately. 8 Serves 2