Cook the noodles according to package directions, omitting the salt. Drain well and return to the cooking pot. In a food processor or blender, combine ricotta cheese, yogurt, Romano cheese, and butter. Add the cheese mixture to the cooked fettucini and toss to coat. Add fresh ground black pepper. Serve warm and sprinkle with remaining Romano and more ground pepper. Yield: 4 serving Recipe By : COOKING LIVE SHOW #CL8741 Posted to MC-Recipe Digest V1 #252 Date: Sun, 20 Oct 1996 13:16:59 -0500 From: "Jon and Angele Freeman"
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 4|
|Calories from Fat: 264 (43%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 85.7mg||26 %|
|Sodium 394.2mg||14 %|
|Potassium 351mg||9 %|
|Total Carbohydrate 70.3g||21 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 61g|
|Protein 19.8g||28 %|
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Calories per serving: 614
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