Yield: 6 to 8 servings
Nonfat ricotta or cottage cheese – 1 1/3 cups
Skim milk – 2/3 cup
Parmesan cheese, freshly grated – 1/2 cup
Liquid egg substitute – 1/4 cup
Salt – 1/8 tsp.
Black pepper, freshly ground- 1/8 tsp.
Cholesterol-free fettuccine, freshly made or store-bought, uncooked 1 lb.
Method:
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- In blender or food processor mix ricotta cheese, milk, Parmesan cheese, liquid egg substitute, salt and pepper until smooth; set aside.
- Cook pasta until tender, 1 to 2 minutes; drain. Return pasta to stove.
- Add cheese sauce to pasta; toss well. Cook over low heat, stirring constantly until sauce is heated through, about 1 minute; do not boil. Transfer to warmed serving bowl; serve immediately.
Nutrition per portion (based on 8 servings): Calories, 240; fat, 4g (16% calories from fat); carbohydrate, 34 g; protein, 15g; sodium, 191mg.