Low-Fat Asparagus* "Alfredo" with Pasta

Submitted by Alyce Liber

2 Servings

Ingredients:

1 lb. thin asparagus
1 tsp. olive oil
2 large cloves garlic, minced
½ tsp. salt
1/8 tsp. ground white pepper
¾ cup plain non-fat yogurt
¾ cup non-fat cottage cheese
1/3 cup grated parmesan reggiano
4 oz. fettuccini or other pasta

Directions:

Put a large pan of water on to boil for pasta. When water comes to a boil, add pasta and cook according to package directions.
Wash asparagus and snap off ends – do not dry, shake off excess water; cut into 3rds. In a large non-stick pan, cook asparagus over medium-low heat for about 5 - 7 minutes, stirring occasionally.
Blend yogurt and cottage cheese in blender or food processor until smooth; add parmesan.
Add olive oil and garlic to asparagus and cook for another 5 minutes. Add salt & pepper. When pasta is almost done, add cottage cheese mixture to asparagus, turn off heat so the sauce doesn’t separate.
Drain pasta; divide between 2 hot dinner plates, top with asparagus sauce. Serve immediately.
* You could adapt this recipe and use chicken, seafood, etc.