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Faux Fettucine Alfredo




Source of Recipe


Internet


List of Ingredients




1 1/3 cups (about 11 ounces) nonfat ricotta cheese
2/3 cup skim or 1% milk
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup liquid egg substitute
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound fresh fettucine


Recipe



1. In a blender or food processor, puree the ricotta, milk, Parmigiano, liquid egg substitute, salt, and pepper. Set aside.
2. Meanwhile, in a large pot of lightly salted boiling water, cook the pasta until barely tender, about 2 minutes. Drain well, and return to the cooking pot.

3. Add the cheese sauce and mix well. Cook over low heat, stirring constantly, just until the sauce is heated through and lightly thickened, about 1 minute. Do not boil. Transfer to a warmed serving bowl and serve immediately.