Fettuccine with Blue Cheese
This fabulous fettuccine from Phyllis Ciardo of Albany, California is extra cheesy and nicely seasoned with herbs. No one would guess it's lower in fat than the traditionally rich and creamy Italian restaurant specialty.
Ingredients
- 2 large eggs
- 4 cups fat-free cottage cheese
- 1/2 cup egg substitute
- 6 ounces blue cheese, crumbled
- 1/4 cup all-purpose flour
- 1 tablespoon minced fresh parsley
- 2 garlic cloves, minced
- 2 teaspoons dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 8 ounces fettuccine, cooked and drained
- Paprika
Reviews
This was disappointing. I love blue cheese but the recipe doesn't showcase its flavour. It's eggy and dull - needs lots more character than it has.