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Add a photoServings: 6
Ingredients
- 1 lb fettuccine
- 1 c. lowfat ricotta cheese
- 1/2 c. lowfat cottage cheese
- 1/4 c. blue cheese crumbled
- 1 c. basil leaves lightly packed
- 1 lrg garlic clove chopped
- 1 dsh salt
- 1 dsh cayenne basil sprigs for garnish
Directions
- Bring a large pot of salted water to a boil. Add in the fettuccine and cook till pasta is hard-tender, about 9 to 11 min. Drain pasta, reserving 1/3 c. of the pasta water.
- Meanwhile, place the cheeses in a food processor and process till smooth.
- Add in basil leaves, garlic, salt and cayenne. Process again, just till combined.
- Add in pasta water to the cheese mix and process till smooth. Drain fettuccine and place in a warmed serving bowl. Toss with cheese mix, and garnish with basil sprigs. Serve at once.
- NOTES :This recipe is based on Alfredo recipe, but made with low-fat cheeses. Author says it's the fresh basil which really makes it taste so good and which the dish is very creamy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 381 | |
| Calories from Fat 66 | 17% |
| Total Fat 7.52g | 9% |
| Saturated Fat 4.16g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 214mg | 9% |
| Potassium 254mg | 7% |
| Total Carbs 59.01g | 16% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.86g | 2% |
| Protein 18.01g | 29% |
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