This rich-tasting, creamy-textured pasta sauce has a fraction of the calories and fat in the original, especially when it is made with reduced fat ricotta cheese and milk. Add eye appeal with colorful garnishes, or if you prefer toss in the tomatoes and broccoli.

Ingredients

8 ounces fettucine or vermicelli

½ c. "lite" or fat-free ricotta cheese (see Tip)

¼ c. skim milk

¼ c. vegetable stock or chicken broth

2 cloves garlic, minced

¼ c. freshly grated Parmesan cheese

½ c. coarsely chopped fresh flat-leaf parsley

1 tbsp. minced fresh basil, or 1 tsp. dried

½ tsp. freshly ground pepper, or to taste

Salt to taste

Cherry tomatoes, steamed broccoli florets, freshly grated Parmesan cheese and freshly ground pepper, for garnish

Preparation

Boil a large pot of water; cook the pasta until al dente, according to package instructions.

While the pasta is cooking, combine the ricotta, milk, water, vegetable stock or chicken broth, garlic, and Parmesan cheese in a food processor or blender; process until creamy and smooth. Stir in remaining ingredients.

When the pasta is done, drain it well. Rinse the pasta cooking pan with warm water. Return the pasta to the pan, add the sauce, and toss. Taste and adjust the seasoning.

Serve immediately with garnishes.

Advance Preparation

The sauce will keep in a covered container in the refrigerator for up to 2 days. Bring it to room temperature before tossing with freshly cooked hot pasta.