Recipe - Fettuccine With Low-Fat Alfredo

1 pound Ricotta cheese (whole milk
or part skim); room
temperature
6 tablespoon Milk; (whole or low fat)
1/3 cup Freshly grated Parmesan
(plus extra; for topping)
Three fourths pound Fettuccine or linguine; (up
to 1)
1 tablespoon Butter or margarine; (up to
2)
One half cup (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.

Recipe from STILL LIFE WITH MENU, by Mollie Katzen © 1988, used with
permission of Ten Speed Press. compucook kiosk

kitpatH nov97

Recipe by: Still Life with Menu, By Mollie Katzen 1988