Summertime Fettuccini Alfredo

I saw this recipe and I thought of my oldest step-daughter, Heather, who loves the dish. This is a lighter, healthier version and I hope you like it!

3/4 lb whole grain fettuccini

1 C organic, whole milk ricotta (I love the fresh ricotta from Klein Farm in Easton, PA)

1/2 C grated organic Pecorino

1/4 C fresh organic Basil leaves, chopped

Salt & Pepper to taste

Cook pasta in salted water till al dente. Drain, reserving 3/4 cup of the cooking water. Add ricotta and pecorino to the pot along with the reserved cooking water. Stir until smooth. Add pasta and basil to the pot, season with salt and pepper, and toss to coat. Serve in pretty pasta bowls with additional grated pecorino.

Don’t forget the huge salad of organic greens and home-made vinegarette!!!