Creamy Cottage Cheese Alfredo Florentine Food

CREAMY COTTAGE CHEESE ALFREDO PASTA

Steps:

• Bring a large pot of water to a boil, and season it with salt.
• In a mini food processor (or high speed blender), process the garlic until finely chopped. Add the cottage cheese, and process until smooth (easiest sauce EVER!!). Scrape the sauce into a large heat-proof bowl.
• Cook the spaghetti in the boiling water according to the package directions. During the last 2 minutes of cooking, scoop out 1/2 cup of the cooking water (reserve it), and add the peas to the pot. Once the pasta is al dente, drain it (with the peas). Immediately transfer the hot pasta and peas to the bowl with the cottage cheese. Add the parmesan cheese, season well with salt and pepper, and toss to combine. Add a few splashes of the pasta cooking water, tossing until the sauce is loose enough to evenly coat the spaghetti.
• Twirl the spaghetti into bowls and garnish with more parmesan cheese and a sprinkle of chives, if you'd like. Devour!

CREAMY COTTAGE CHEESE "ALFREDO" FLORENTINE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, blend milk, cottage cheese, Neufchatel, garlic and 1/4 cup Parmesan in blender until smooth; pour into large skillet. Cook on medium heat 5 min. or until heated through, stirring constantly.
• Drain pasta. Add to sauce in skillet along with the spinach and tomatoes; mix lightly. Cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally. Remove from heat. Sprinkle with remaining Parmesan.

REALLY CREAMY FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.