- Total Time
Make this classic pasta dish vegetarian. Omit the bacon and save yourself from adding unnecessary fat.
uncooked fettucine½ pound(s), or fusilli bucati
uncooked onion(s)1 medium, finely chopped
garlic clove(s)1 clove(s), medium, minced
part-skim ricotta cheese⅔ cup(s)
regular liquid egg substitute⅔ cup(s)
fat free skim milk½ cup(s)
cooked Canadian-style bacon2 slice(s), cut into strips
grated Parmesan cheese4 Tbsp
fresh oregano1 Tbsp, chopped
table salt½ tsp
black pepper¼ tsp
fresh parsley2 Tbsp, chopped
- Cook pasta according to package instructions. Drain and keep warm.
- Meanwhile, in a large nonstick saucepan, melt margarine. Sauté onion and garlic until softened, about 5 minutes.
- In a large bowl, beat ricotta with an electric mixer until smooth. Stir in egg substitute and onion mixture until combined. Stir in milk, bacon, most of Parmesan, oregano, salt and pepper. Add pasta.
- Add mixture to saucepan and cook, stirring gently, until mixture is thickened, about 2 minutes. Serve at once, sprinkled with remaining Parmesan cheese and parsley.