Ingredients:
2 ounces dry fettuccine pasta
2 tablespoons low fat cottage cheese
2 tablespoons part-skim ricotta cheese
2 teaspoons fat-free buttermilk
1 teaspoon parmesan cheese
1/4 small tomatoes, finely chopped
Directions:
Cook the fettucine in boiling water, uncovered, for 9-12 minutes.
Process the cheeses and buttermilk in a blender or food processor until smooth.
Heat the cheese mixture in a double boiler or microwave oven.
Add teh parmesan cheese and stir.
Ad the tomato and stir.
Spoon the sauce over the hot fettucine and toss.
Serve immediately.
Servings: 1
Time preparation: 10 min.
Time total: 20 min.