2⅓ cups (dry, uncooked) Whole Grain Elbows pasta or penne, see shopping tips
! tablespoon reduced-fat butter or Smart Balance Light
1 teaspoon fresh garlic, minced
1 (15 oz) jar Classico Light Alfredo Sauce, see shopping tips
1 cup fat-free ricotta cheese
½ cup fat-free milk
A little black pepper, to taste
¼ cup Parmesan cheese, grated
Scallions or fresh chives, minced for garish, optional
1. Cook pasta al dente (for about 6-7 minutes so it will not be overcooked). No need to add salt to water. Drain and rinse in cold water. Drain again.
2. In a large pan, melt the butter. Add garlic and cook for 1 minute. Over medium heat, add in the Alfredo sauce, ricotta cheese and milk. Mix until well blended. Stir in cooked pasta. Add a little pepper, if desired. Heat for a few minutes until hot. Stir in Parmesan cheese and mix well.
3. Spoon 1 cup serving into each bowl. Top with a little scallions or chives, if desired.
Makes 6 servings (1 cup each)
for 1 cup serving
3g sat fat
SmartPoints value : 8