Fettuchini Alfredo Goes Light

Fettuchini Alfredo Goes Light


For many years now I have been accosted in the streets by my recipe fans, begging me to come up with a lighter version of my fettuchini alfredo. For many years I refused -saying if you’re going to eat fettuchini alfredo- eat it the right way -full cream!! But as I realized in the last few years, that I was being stubborn and food snobbish for no reason. So I have tried and tested many recipes and have come  up with this ultimate version of a delicious light alfredo sauce.




8 ounces whole wheat fettucine

1/4 cup part skim ricotta cheese (farmer or  cottage cheese can be used as well if that is what you have on hand)

1/4 cup plain low-fat yogurt

1/4 cup skim milk

1/2 cup grated parmesan cheese

1 tablespoon unsalted butter or margarine

1/2 teaspoon black pepper

*1/2 tablespoon cornstarch* (you may or may not need this)

Add the ricotta (or cottage) cheese, yogurt, skim milk, butter, and 1/4 cup of the parmesan cheese to your pot. Turn the heat on low and stir well until everything is combined. If the sauce looks a little too watery, add the cornstarch and continue to stir until it has reached the desired thickness. Add you pasta to the sauce and mix well, garnish with more Parmesan if desired.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (2)

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  1. Avigayil says:

    sounds awesome, if I want mushrooms also should I sautee them first and then add the rest of the stuff?

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