Fettuccine Alfredo

Recipe Ingredients

1 lb	454g / 16oz	Dried fettuccine
2 lbs	908g / 32oz	Egg whites (large)
3/4 cup	177ml	Nonfat ricotta
3/4 cup	177ml	Part-skim ricotta
1/2 cup	118ml	Nonfat plain yogurt
1/4 cup	59ml	Freshly-grated Parmesan - (abt 1 oz)
1/2 teaspoon	2.5ml	Salt - or to taste
1/2 teaspoon	2.5ml	Freshly-ground white pepper - or to taste
		Chopped chives - for garnish

Recipe Instructions

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.

Source:
Vegetarian Times, October 2001

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