Fettuccine with Grapes Recipe
Ingredients
| Scallions -€“ 8 numbers, julienned | ||
| Chicken stock | 1/4 Cup (16 tbs) | |
| Red seedless grapes - 2 cups, halved | ||
| Thyme | 1/4 Teaspoon, dried | |
| Cottage cheese preferably low fat - 1 1/4 cups | ||
| Skim milk | 1/4 Cup (16 tbs) | |
| Sapsago or Parmesan cheese - 2 tablespoons, grated | ||
| Nutmeg | 1/2 Teaspoon, grated | |
| Fettuccine | 12 Ounce | |
| Parsley | 1/4 Cup (16 tbs), minced | |
Directions
MAKING
1. In a large pot of boiling water, cook the fettuccine until tender; drain and place in a large bowl.
2. In a large nonstick frying pan, sauté the scallions in the stock for about 3 minutes.
3. Add the grapes and thyme.
4. Heat for 2 minutes and set aside.
5. In a food processor or blender, puree the cottage cheese, milk, Sapsago or Parmesan, and nutmeg until smooth.
6. Add the cheese mixture and grapes.
SERVING
7. In a serving plate, arrange the fettuccini.
8. Combine the scallion, grapes and cheese mixture and toss gently to mix.
9. Sprinkle with the parsley and serve warm.
1. In a large pot of boiling water, cook the fettuccine until tender; drain and place in a large bowl.
2. In a large nonstick frying pan, sauté the scallions in the stock for about 3 minutes.
3. Add the grapes and thyme.
4. Heat for 2 minutes and set aside.
5. In a food processor or blender, puree the cottage cheese, milk, Sapsago or Parmesan, and nutmeg until smooth.
6. Add the cheese mixture and grapes.
SERVING
7. In a serving plate, arrange the fettuccini.
8. Combine the scallion, grapes and cheese mixture and toss gently to mix.
9. Sprinkle with the parsley and serve warm.
Chef
