Recipe - Fettuccine Dont Be Afraid-O

1 pound Fettuccine
1 cup Lowfat ricotta cheese
One half cup Lowfat cottage cheese
One fourth cup Blue cheese; crumbled
1 cup Basil leaves; lightly packed
1 lg Garlic clove; minced
1 ds Salt
1 ds Ground cayenne
Basil sprigs; for garnish

Bring a large pot of salted water to a boil. Add the fettuccine and cook
until pasta is firmtender, about 9 to 11 minutes. Drain pasta, reserving
1/3 cup of the pasta water.

Meanwhile, place the cheeses in a food processor and process until smooth.
Add basil leaves, garlic, salt and cayenne. Process again, just until
combined.

Add pasta water to the cheese mixture and process until smooth. Drain
fettuccine and place in a warmed serving bowl. Toss with cheese mixture,
and garnish with basil sprigs. Serve at once.

NOTE: This recipe based on Alfredo recipe, but made with lowfat cheeses.
Author says it's the fresh basil that really makes it taste so good and
that the dish is very creamy.

From the cookbook collection of and typos by: Brenda Adams
adamsfmle@sprintmail.com Formatting by MC_Buster. MC and EATLF posted
7/20/97

Recipe by: Claessens "The NoTofu Vegetarian Cookbook" Posted to Digest
eatlf.v097.n183 by Badams adamsfmle@sprintmail.com on Jul 20, 1997