Fettucine with low-fat alfredo sauce

Yield: 1 Servings

Measure Ingredient
1 cup Ricotta Cheese -- at room
\N \N Temperature
3 tablespoons Milk
¼ cup Parmesan Cheese -- freshly
\N \N Grated *
½ pounds Fettucine
2 tablespoons Unsalted Butter
¼ cup Parsley -- minced
\N \N Salt And Pepper

* Plus extra for topping.

Heat serving plates in warm oven while cooking pasta.

Put ricotta, milk, and parmesan in blender and blend until creamy.

When pasta is done, drain and add butter to it. Add ricotta mixture, parsley, salt and pepper. Serve with additional grated parmesan.

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