| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Badams, Cookbook, Low-fat, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fettuccine |
| 1 |
c |
Low-fat ricotta cheese |
| 1/2 |
c |
Low-fat cottage cheese |
| 1/4 |
c |
Blue cheese, crumbled |
| 1 |
c |
Basil leaves, lightly packed |
| 1 |
|
Garlic clove, minced |
| 1 |
ds |
Salt |
| 1 |
ds |
Ground cayenne |
|
|
Basil sprigs, for garnish |
INSTRUCTIONS
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 1/3 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@sprintmail.com> 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@sprintmail.com> on Jul 20, 1997
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