Prep 10 mins
Cook 10 mins
Becoming nutrition-conscious doesn't mean you have to give up favorites like Fettucine Alfredo. This is a light version of the classic - delectable but with a fraction of the fat. Toss with pasta, use as sauce for chicken - the possibilities are endless!
- 1 1⁄2 cups fat-free ricotta cheese
- 3⁄4 cup fat-free low-sodium chicken broth
- 1⁄2 cup parmesan cheese, grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter, softened
- 1 tablespoon garlic, minced
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon salt
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh basil, minced
- Put all of the ingredients, except the parsley and basil, into a food processor; process until the mixture is smooth and creamy.
- Transfer the sauce to a small saucepan.
- Stir in the parsley and basil.
- Stir the mixture over low heat, just until warm (Do not let the sauce come to a boil).
- Toss the sauce with hot, freshly cooked pasta in a large pot over low heat.
- Adjust the seasonings to taste.
We love this recipe.I added sauteed mushrooms and ham(I usually add this to my Alfredo). So tasty and yet so low fat compared to the real thing which I have quit making.I admit it is not as creamy as the the Alfredo sauce so the name describes it very well.I will make it again for sure.Thank you for posting.I made this for PT.