Fettuccine Alfredo

By á-174942

Ingredients

• 1 pound dried fettuccine
• 2 large egg whites
• 3/4 cup nonfat ricotta
• 3/4 cup part-skim ricotta
• 1/2 cup nonfat plain yogurt
• 1/4 cup freshly-grated Parmesan - (abt 1 oz)
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon freshly-ground white pepper or to taste
• Chopped chives for garnish

Details

Servings 4

Preparation

Step 1

In large pot, bring 4 quarts salted water to a boil.

In blender or food processor, combine remaining ingredients and process until smooth. Transfer mixture to top of double boiler or metal bowl set over saucepan of simmering water. Heat sauce, stirring constantly, until mixture is heated through but not boiling. Remove top of double-boiler or bowl from heat.

Add pasta to boiling water, stirring to prevent sticking. Cook until just tender, about 10 minutes. Reserve 1/2 cup pasta cooking water and drain pasta in colander. Return pasta to pot and add sauce and reserved cooking water, tossing gently until well combined. Garnish with chopped chives and serve hot.

This recipe yields 4 servings.

Per Serving: 320 Cal; 20g Prot; 9g Total Fat (5 Sat. Fat); 39g Carb.; 29mg Chol; 531mg Sod.; 2g Fiber.