Faux Fettuccine Alfredo

Dish Name : Faux Fettuccine Alfredo

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:

  1. In blender or food processor mix ricotta cheese, milk, Parmesan cheese, liquid egg substitute, salt and pepper until smooth; set aside.

  2. Cook pasta until tender, 1 to 2 minutes; drain. Return pasta to stove.

  3. 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.