Thursday, April 14, 2011
This is an Alfredo recipe I've been working to perfect for a while. I think it's pretty much there. A couple notes: you can substitute the dehydrated garlic with a clove of minced fresh garlic, 1 recipe of this matches 1 - 8 oz. box of pasta, cooked, and I made a double batch (so keep this in mind when looking at the pictures)
1 cup cottage cheese
1 cup milk
1/2 tsp. fresh ground black pepper
1 clove garlic, minced (or 1 tsp. dehydrated garlic)
1/2 cup Parmesan cheese
1. Add garlic and butter to sauce pan, and heat over low heat.
2. Blend together cottage cheese, milk, egg, and fresh ground black pepper until well combined.
3. Add cottage cheese blend to sauce pan, and heat over medium heat, stirring frequently, until the mix threatens to boil when you stop stirring.
4. Turn heat to low, and add Parmesan cheese, stirring constantly, and take off heat immediately after it has been melted into the mixture.
5. Combine with pasta (8oz. of dried pasta, cooked until al dente)
Tip: If you let the pasta and Alfredo sit together for a time, it will create a great texture that sticks easily to the pasta. This pasta mix is perfect the next day