Preparation:
In a large pot of boiling salted water, cook fettuccine for about 8 minutes of until tender but firm.
Meanwhile, in skillet, heat oil over mdium heat; cook garlic for 30 seconds. Stir in sour cream, cottage cheese, salt and pepper. Heat through.
Whisk together egg and milk; whisk into skillet. Stir in ham and Parmesan. Bring almost to boil; reduce heat to medium-low and simmer gently for 5-7 minutes or until thickened.
Toss with pasta. Sprinkle with parsley. Serve immediately.
Source: Canadian Living [magazine] Jul 95 |
