Mozzarella Pasta

Ingredients

• Whole wheat pasta

  Dry

  16 oz or 454g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Mozzarella cheese

  Part skim milk

  3 oz or 85g

• Parmesan cheese

  Shredded

  1 ¼ cup or 100g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package directions until al dente, ideally using fettuccine noodles.
2. Meanwhile, heat the milk, butter, and olive oil in a large frying pan over medium heat until the butter melts and the mixture simmers. Add the mozzarella, pepper, and salt, whisking until smooth. Remove from heat until the pasta is ready.
3. Reserve 1 cup of pasta water and drain the fettuccine. Add the noodles to the frying pan and return to low heat. Add 2/3 cup of reserved pasta water and 1 cup of Parmesan. Toss until the cheese melts, adding more pasta water as needed for desired sauce consistency. Season with salt and pepper. Serve immediately, sprinkling with remaining Parmesan.

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