Low Fat Fettuccine Alfredo With Fiddleheads

Photo: kris

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

Fill a bowl with cold water and place the fiddleheads inside. Allow them to soak for 5 minutes.

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.

In a food processor pulse cottage cheese until smooth.

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.

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.

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.

Combine cooked fettuccine with sautéed vegetables and Alfredo sauce. Serve immediately.

Serves 2