Yield: 6 Servings
|1 cup||Low-fat ricotta cheese|
|½ cup||Low-fat cottage cheese|
|¼ cup||Blue cheese; crumbled|
|1 cup||Basil leaves; lightly packed|
|1 large||Garlic clove; minced|
|1 dash||Ground cayenne|
|\N \N||Basil sprigs; for garnish|
Bring a large pot of salted water to a boil. Add the fettuccine and cook until pasta is firm-tender, about 9 to 11 minutes. Drain pasta, reserving ⅓ 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 low-fat 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@...> Formatting by MC_Buster. MC and EAT-LF posted 7/20/97
Recipe by: Claessens "The No-Tofu Vegetarian Cookbook" Posted to Digest eat-lf.v097.n183 by Badams <adamsfmle@...> on Jul 20, 1997