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Fettuccine Alfredo

Ingredients: 

Ingredients: 

Ingredient Line: 
1 lb. dried fettuccine
Ingredient Line: 
2 large egg whites
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¾ cup nonfat ricotta
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¾ cup part-skim ricotta
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½ cup nonfat plain yogurt
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¼ cup freshly grated Parmesan (about 1 oz.)
Ingredient Line: 
½ tsp. salt, or to taste
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½ tsp. freshly ground white pepper, or to taste

Instructions: 

  1. In large pot, bring 4 quarts salted water to a boil.
  2. 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.
  3. 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.

Nutrition Information: 

Calories: 
320
Protein: 
20 g
Total Fat: 
9 g
Saturated Fat: 
5 g
Carbohydrates: 
39 g
Cholesterol: 
29 mg
Sodium: 
531 mg
Fiber: 
2 g
Sugar: 
0 g
Yield: 
4 Servings

Comments on this Recipe

Parmesan Cheese isn't vegetarian...