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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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! Ingredients:
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 |
Directions:
1. Put all of the ingredients, except the parsley and basil, into a food processor; process until the mixture is smooth and creamy.
2. Transfer the sauce to a small saucepan.
3. Stir in the parsley and basil.
4. Stir the mixture over low heat, just until warm (Do not let the sauce come to a boil).
5. Toss the sauce with hot, freshly cooked pasta in a large pot over low heat.
6. Adjust the seasonings to taste.
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