Ingredients
- 1 lb fettuccine pasta
- cooked
- 12 cup fat-free cottage cheese
- 12 cup evaporated skim milk
- 12 cup rice flour or 12 cup Wondra Flour
- salt
- fresh pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons parsley
- minced
- 12 cup parmesan cheese
- grated
Instructions
- Puree in blender: cottage cheese, skim milk, flour, salt, pepper, and garlic and onion powders until smooth.
- Transfer to saucepan.
- Add parsley.
- Warm on low heat 10 minutes.
- Do NOT boil.
- Serve over pasta, topped with parmesan.
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