Pasta and Prosciutto with Low-fat Alfredo Sauce

"When my daughter discovered Fettucini Alfredo she wanted it every day (and other mom's only have to deal with making mac and cheese every day!). I fiddled around and came up with the sauce. It's not fat-free, but lower in calories than the traditional . It tastes far richer than it is." TerryAnn Moore

• 2 cups ricotta cheese
• 1/3 cup evaporated milk
• 3 or more cloves garlic, peeled
• 1/4 cup butter-flavored sprinkles (optional - available in spice area of supermarkets)
• pepper to taste
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons snipped parsley
• Garnish: chopped toasted pine nuts, parsley. parmesan cheese

METHOD

Cook pasta as directed on package. Drain, toss with the peas, prosciutto, sun-dried tomatoes and olives.

While pasta cooks, puree ricotta, evaporated milk, garlic, butter-flavored sprinkles and pepper in blender until smooth. Add parmesan and parsley and toss to blend. Heat gently over in a double boiler over hot water.

Put pasta mixture in large serving bowl, top with warmed sauce. If desired, sprinkle with chopped pine nuts, additional parsley and Parmesan.

Serve and enjoy.

Contributor: TerryAnn Moore

Tips--I'd recommend mixing only as much sauce and noodles as you're planning on eating at one meal. Store the leftover sauce and pasta separately. Thing is--the sauce is so low-fat, that it tends to soak into the noodles and 'disappear' if stored together overnight. It still tastes good, but look a bit dry.

I used to make huge batches of this and toss in the freezer--it microwaves pretty well and my daughter could fix herself a quick dish of Fettucini Alfredo any time she wanted. Well, I've since adapted the sauce--changing the flavors, using it on all different kinds of foods. Here's one delicious version.

top of page