| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Veg09 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Fettucine |
| 1 |
c |
Low Fat Ricotta Cheese |
| 1/2 |
c |
Low Fat Cottage Cheese |
| 1/4 |
c |
Crumbled Blue Cheese |
| 1 |
c |
Lightly Packed Basil Leaves |
| 1 |
lg |
Garlic Clove; minced |
| 1 |
ds |
Ground Cayenne |
|
|
Basil Sprigs; for garnish |
INSTRUCTIONS
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
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
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
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