Lowfat Fettuccine
Makes: 8 servings
Ingredients:
9 ounces spinach fettuccine
9 ounces plain fettuccine
1 tablespoon olive oil
2 garlic cloves, minced
8 whole mushrooms, quartered
3/4 cup baby peas
1 cup non/lowfat cottage cheese
2 tablespoons non/lowfat Parmesan cheese, grated
Directions:
Cook pasta according to
package directions. Set aside.
Heat oil in a skillet over medium heat, add garlic and mushrooms and
saute for 4-5 minutes. Add peas and reduce heat to low. Cover skillet
and simmer for 2-3 minutes. Add cottage cheese and increase heat to
medium-high, stirring occasionally until mixture comes to a boil.
Toss cheese mixture with pasta. Top with Parmesan.
Nutritional Information:
Serving Size: 1 cup
Calories: 400
Fat: 4 g
Cholesterol: 3 mg
Protein: 19 g
Carbohydrates: 70 g
Fiber: 6 g
Sodium: 230 mg
Chad Tackett, the
President of Global Health and Fitness (GHF), has degrees in Exercise and Heath Science
and Nutrition, is a Certified Personal Trainer, and is a regular guest lecturer to both
professional and lay audiences on the principles of effective exercise and good nutrition.
Visit GHF (http://www.global-fitness.com) and
you'll find easy to follow fitness recommendations, hundreds of exercise instructions and
video demonstrations, customized programs, healthy recipes and meal plans, a free
nutrition analysis, health club and personal trainer directories, and much more!
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SM