Fettuccine with Low-Fat Alfredo Recipe

Free Recipe Fettuccine with Low-Fat Alfredo

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Fettuccine with Low-Fat Alfredo Recipe

1 lb Ricotta cheese (whole milk
-or part skim); room
-temperature
6 tb Milk; (whole or low fat)
1/3 c Freshly grated Parmesan
-(plus extra; for topping)
3/4 lb Fettuccine or linguine; (up
-to 1)
1 tb Butter or margarine; (up to
-2)
1/2 c (packed) finely minced
-parsley
Salt; to taste
Freshly ground black pepper;
-to taste.

Fettuccine with Low-Fat Alfredo Preparation

Put the pasta water up to boil. Heat serving plates in a warm (200F) oven. Place the ricotta and milk in a large bowl, and beat with a wire whisk or an electric mixer until creamy and smooth. Stir in the Parmesan. Cook the pasta in rapidly boiling water until al dente. Drain, and add to ricotta mixture. Immediately add 1 or 2 tablespoons butter or margarine, and mix from the bottom of the bowl until everything is well combined. Stir in the parsley, and taste to correct salt. Grate some black pepper over the top, and serve immediately on heated plates. Pass extra Parmesan. Each serving provides: Calories, 324; Protein, 18 g; Carbohydrates, 34 g; Fat, 13 g; Sodium, 254 mg; Cholesterol, 43 mg; Dietary Fiber, 2 g. Recipe from STILL LIFE WITH MENU, by Mollie Katzen © 1988, used with permission of Ten Speed Press. compucook kiosk kitpatH nov97 Recipe by: Still Life with Menu, By Mollie Katzen 1988

Cooking Temperature:

Recipe Serves: 6

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