Creamy Fettucine with Mushrooms

Makes 6 servings

• 1 pound fettuccine noodles
• 2 cups Penn Maid® Lowfat Cottage Cheese
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 3 Tbsp margarine, divided
• 1/4 cup Fat Free Half & Half
• 1/2 cup Parmesan cheese, grated
• 3 Tbsp fresh chives, snipped

Cook fettuccine noodles according to package directions. Drain. Place cottage cheese in a food processor or blender. Process on high speed until smooth, about 1 minute. In a large nonstick skillet, sauté mushrooms and garlic over medium heat in 1 tablespoon margarine, being careful not to burn the garlic. When done, remove from pan and reserve. Warm (in same nonstick skillet) the Half & Half and 2 tablespoons margarine, stirring constantly. Stir in cottage cheese. Mix thoroughly. Toss mushrooms and the cooked, hot fettuccini with the cheese mixture and Parmesan cheese. Sprinkle fresh chives over the top.


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