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MOCK FETTUCCINE ALFREDO




Source of Recipe


My files


List of Ingredients




12 oz fettuccine
3/4 cup grated reduced fat parmesan cheese

for sauce:

1 cup nonfat ricotta cheese
3/4 cups 1% milk
1 Tablespoon Molly McButter
1/8 teaspoon ground white pepper

Recipe



cook pasta to package instructions (al dente). Drain well, return to the pot, and cover to keep warm.

Combine all the sauce ingredients in a blender. Process until smooth. Pour sauce into a 1 qt. saucepan, and heat GENTLY over low heat, just until heated through. You do NOT want the sauce to boil.

Pour sauce over the pasta, add parmesan and toss to mix well. Serve immediately.