Healthier Fettuccine Alfredo with Fiddleheads

• From: Munchin with Munchkin

Ingredients

• Sauce1 garlic clove minced

• 1 Tbs olive oil

• 1 16oz tub fat-free cottage cheese

• 1/4 cup fat-free sour cream

• 1 Tbs fat-free cream cheese

• 1/4 cup Parmesan or Asiago cheese

• 3 Tbs skim milk

• 1 tsp salt

• 1 Tbs freshly ground black pepper

• 1/2 tsp red pepper flakes

• Juice of 1 lemon

• 1/2 tsp sugar

• Pasta8 oz whole wheat fettuccine

• 1 Tbs olive oil

• 1 yellow onion

• 1 garlic clove

• 1/2 red pepper

• 1/2 green pepper

• 1/2 yellow pepper

• 1/4 cup fiddleheads or asparagus

If you have never had a fiddlehead, you haven’t lived! Unripened fiddlehead ferns taste similar to asparagus.

Directions

• Fill a bowl with cold water and place the fiddleheads inside. Allow them to soak for 5 minutes.
• In the meantime, fill a large pot with water and bring to a boil. Place cleaned fiddleheads inside and boil for 15 minutes. Drain and rinse with cold water, set aside.
• In a food processor pulse cottage cheese until smooth.
• Fill the large pot with more water and bring to a boil. Cook 1-inch diameter of fettuccine pasta according to package directions; about 10 to 12 minutes.
• In the meantime, heat olive oil in a skillet and sauté onions until translucent. Add garlic and cook for another minute. Add bell peppers and fiddleheads and continue to sauté for 5 minutes. Set aside.
• In a medium saucepan, sauté minced garlic in olive oil over medium heat for 1 minute. Pour in cottage cheese, sour cream, cream cheese, Parmesan, lemon juice, and milk; stir to combine. Sprinkle sauce with salt, pepper, red pepper flakes, and sugar. Lower heat and let simmer.
• Combine cooked fettuccine with sautéed vegetables and Alfredo sauce. Serve immediately.