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    Faux Fettuccine Alfredo


    Source of Recipe


    Food Service 411

    List of Ingredients




    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.


    Recipe



    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

 

 

 

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