Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fettucine |
| 1 cup | Low Fat Ricotta Cheese |
| ½ cup | Low Fat Cottage Cheese |
| ¼ cup | Crumbled Blue Cheese |
| 1 cup | Lightly Packed Basil Leaves |
| 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 fettucine 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 fettucine and place in a warmed serving bowl. Toss with cheese mixture and garnish with basil sprigs. Serve at once.
Recipe by: Susan Sassaman Claessens Converted by MM_Buster v2.0l.