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| 290 Calories
3g Fat 3g Fiber 18g Protein 50g Carbs |
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| Ingredients: | |||||
| 8 oz | fettuccine | ||||
| 1 cup | fat free cottage cheese | ||||
| 1/3 cup | grated Parm. Cheese | ||||
| 1/4 cup | skim milk | ||||
| 1 cup | cooked broccoli | ||||
| Directions: | |||||
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Bring a large pot of water to boil. Salt the water (add chicken bullion or chicken broth for flavor) and add the fettuccine; cook until tender, about 10 minutes. Drain. Return the pasta to the pot and set aside.
While the pasta is cooking, puree the cottage cheese in a blender until it is smooth. Add the Parmesan, milk and salt and pepper to taste. Blend until smooth. Pour the sauce over the pasta and stir in the vegetables. Cook over medium heat, stirring frequently, for 2 to 3 minutes, or until thoroughly mixed and heated. |
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