Instructions: Technically speaking, this cannot honestly be called Fettucine Alfredo. It has no butter. EIt has no cream. EIts really something else. EI called it as I did because I was trying to invent a way to have my Fettucine Alfredo and cut down the fat, too. EIts really an entirely different dish, but with a similar taste. E

To be honest, I like my version better. EThe sauce is thicker and richer than the original and thus can also be used with thicker types of pasta such as penne or tortellini. EI would avoid trying to put it over angel hair.

Youll just get a gloppy mess over pasta that is too thin to handle the thick, but smooth, sauce.

Although this is a simpler recipe and easier to make than the original, there are two caveats. EFirst, if you allow the sauce to boil, call it a cat treat and start from scratch. EYouve ruined it. ESecond, you must have a decent food processor to make this (or the patience of a kindergarten teacher with laryngitis and the free time of a childless millionaire. EI wouldnt advise attempting it).

Okay. EThis is my first attempt to write up a recipe of my own. EBear with me. EHere goes...

Required Ingredients: cottage cheese (lower fat than ricotta) or ricotta cheese (better taste than cottage cheese - recommended), one large carton (Full fat is preferred, but low or reduced fat is quite acceptable. EYou can also use fat free. EItll work ... sort of, but youll be sacrificing a huge amount of taste and texture).

Fresh Romano (recommended) or Parmesan cheese, one large wedge. EHave your deli server grind it for you. EDont panic here about exact amounts. EIt doesnt matter. EYou want a sizable chunk of cheese, but its very much to taste. EIf you want your sauce to have a sharper flavor, use more. EFor a milder flavor, use less. Just remember that you have to choose a reasonably large wedge of cheese. Were not talking pinches or sprinkles here. The sauce gets its flavor from this cheese! ERomano will give you a sharper flavor, Parmesan a milder one. You can blend the two cheeses if you wish. Fresh Garlic, at least two large cloves, six or more recommended. If you replace or supplement your garlic with shallots, double the amount. Basil, preferably fresh, you need at least three fresh leaves or a teaspoon dried. EThis is entirely adjustable to taste, but I wouldnt leave it out entirely or start tossing in fistfuls.

Oregano, preferably fresh, you need at least three fresh leaves or a teaspoon dried. EThis is entirely adjustable to taste, but I wouldnt leave it out entirely or start tossing in fistfuls of this either. Pasta of your choice, thicker style pasta strongly recommended

Optional Ingredients: (all amounts to taste)

Keep in mind that the sauce is cooked for a very short amount of time. EIn fact, its really only heated. ESo, anything that you dont want to eat raw must be added to the sauce already cooked! Small chunks of cooked lobster or crab (no shells), Add when heating sauce cooked mussels (in or out of shells), Add when heating sauce sliced or crushed black olives. Add when heating sauce. EWarning: this will alter the color of your sauce, giving it a slightly grey cast, but it tastes great.

Cooked shrimp, small shrimp or larger shrimp cut into small pieces. Add during heating process.

bite-sized cubes of tender white meat chicken, preferably from a small hen or baby chicken. EAdd when heating sauce.

Sliced mushrooms, any kind, cut thin. EOyster mushrooms work particularly well. Add when heating sauce.

cubed bell pepper (warning: this will alter the color of your sauce and will make it thinner because of the liquid in the peppers. EYellow bells do the least harm to the color of the sauce. You can put the peppers in the food processor if you deliberately want the sauce thinned instead of adding it after the sauce is completed. Otherwise, add during heating process) Vidalia onion, cubed or cut into small pieces. You can put the onion in the food processor if you deliberately want the sauce thinned instead of adding it after the sauce is completed. Otherwise, add during heating process.

Warning: Onion will only partially cook, so it must be sweet onion, cut into very small pieces or it will ruin the sauce. Shallots, use instead of or in addition to garlic. If used instead of garlic, double the amount you would have used. EShallots are much milder in flavor than garlic and can get lost in the sauce. Put through food processor with the rest of the sauce.

Scallions or green onions, sliced thin or added to food processor. EUse sparingly or this will overpower and ruin the delicate sauce.

For directions, see Reduced Fat & Calorie Fettucine Alfredo - PROCEDURE

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