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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound dried fettuccine |
2 large egg whites |
3/4 cup nonfat ricotta |
3/4 cup part-skim ricotta |
1/2 cup nonfat yogurt |
1/4 cup freshly grated parmesan |
1/2 teaspoon salt, or to taste |
1/2 teaspoon freshly ground white pepper, or to taste |
Directions:
1. In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
2. In a blender or food processor blend remaining ingredients until smooth and transfer to top of a double boiler or a metal bowl set over a saucepan of barely simmering water. Heat sauce, stirring constantly, until and instant-read thermometer registers 140°F and remove top of double-boiler of bowl from heat.
3. Add pasta to boiling water and boil until al dente. Reserve 1/ 2cup pasta cooking water and drain pasta in a colander. Return pasta to kettle and add sauce and reserved cooking water, tossing gently until combined well
4. Each serving about 400 calories and 7.5 grams fat (16% calories from fat). Nutritional analysis provided by Gourmet
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