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

  Whole milk

  2 ⁵⁄₁₆ slices or 65g

• Parmesan cheese

  Low sodium

  1 ¼ cup, grated or 125g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Bring a large pot of heavily salted water to a boil. Add the pasta, stir to separate the noodles, and cook according to the package directions until al dente (ideally, use fettuccine noodles).
2. Meanwhile, heat the milk, butter, and oil in a large frying pan over medium heat until the butter has melted and the mixture has come to a simmer. Add the mozzarella and the measured pepper and salt and whisk until smooth. Remove the pan from the heat until the pasta is ready.
3. Reserve 1 cup of the pasta water and drain the fettuccine. Add the noodles to the frying pan and return the pan to low heat. Add 2/3 cup of the reserved pasta water and 1 cup of the Parmesan. Toss with tongs until all of the cheese has melted, adding additional pasta water as needed to reach the desired sauce consistency. Taste and season with salt and pepper. Serve immediately, saving the remaining 1/4 cup Parmesan for sprinkling.

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