Vegetable Alfredo Sauce

Pureed cottage cheese and low-fat milk make a nutritious stand-in for the heavy cream usually called for in alfredo sauce. This taste is exquisite, and is also a wonderful dish for those of us who want a meatless meal.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups low fat cottage cheese
• 3  tablespoons low-fat milk
• 1⁄2 cup  chopped  red pepper
• 1  garlic clove, minced
• 1  tablespoon margarine
• 1⁄2 cup  frozen peas
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 8  ounces fettuccine or 8  ounces linguine, cooked and drained
• 2  tablespoons  grated parmesan cheese
• 1  tablespoon  snipped fresh basil

Directions

1. In a blender container, combine cottage cheese and milk.
2. Blend until smooth.
3. In a 2-qt saucepan melt margarine on medium heat.
4. Cook red pepper and garlic till barely tender.
5. Reduce heat.
6. Add milk mixture, peas, salt and pepper.
7. Cook and stir till heated through but DO NOT boil.
8. Toss with hot pasta.
9. Sprinkle with Parmesan and basil.