Fettuccini Low-Fat Alfredo

8 ounces fettuccini
4 cups vegetables cut into bite-sized pieces (such as broccoli, carrots, red pepper, pea pods, zucchini, mushrooms, and onions)
1 tablespoon water
1 teaspoon margarine
1/4 teaspoon garlic powder
1 cup part-skim ricotta cheese
2 tablespoons Parmesan cheese
2 tablespoons skim milk
1 egg or 1/4 cup liquid egg substitute
1/4 teaspoon salt (optional)
1/2 teaspoon oregano
1/8 teaspoon pepper

Cook fettuccini according to package directions. Meanwhile, microwave vegetables in a covered dish with 1 tablespoon water for 3 minutes. At the same time, melt margarine in a saucepan, and add garlic powder. Stir to mix. Blend in cheeses, milk, egg, and seasonings. Bring to a boil, reduce heat to low, and cook for 3 minutes. Transfer this sauce to a blender, and blend smooth. Drain noodles and vegetables well. Transfer to serving bowl. Pour sauce over noodles and vegetables, and toss gently.


Recipe from “All-American Low-Fat and No-Fat Meals in Minutes” By M. J. Smith, RD. Copyright 1990, 1997. This material is used with permission of John Wiley & Sons, Inc.