• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Fettuccine with Low-Fat Alfredo

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 1 lb Ricotta cheese (whole milk
  • -or part skim); room
  • -temperature
  • 6 tb Milk; (whole or low fat)
  • 1/3 c Freshly grated Parmesan
  • -(plus extra; for topping)
  • 3/4 lb Fettuccine or linguine; (up
  • -to 1)
  • 1 tb Butter or margarine; (up to
  • -2)
  • 1/2 c (packed) finely minced
  • -parsley
  • Salt; to taste
  • Freshly ground black pepper;
  • -to taste.


Put the pasta water up to boil. Heat serving plates in a warm (200F) oven.
Place the ricotta and milk in a large bowl, and beat with a wire whisk or
an electric mixer until creamy and smooth. Stir in the Parmesan. Cook the
pasta in rapidly boiling water until al dente. Drain, and add to ricotta
mixture. Immediately add 1 or 2 tablespoons butter or margarine, and mix
from the bottom of the bowl until everything is well combined. Stir in the
parsley, and taste to correct salt. Grate some black pepper over the top,
and serve immediately on heated plates. Pass extra Parmesan. Each serving
provides: Calories, 324; Protein, 18 g; Carbohydrates, 34 g; Fat, 13 g;
Sodium, 254 mg; Cholesterol, 43 mg; Dietary Fiber, 2 g.

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