1/2 lb. egg noodles, cooked al dente
1/4 c. part-skim ricotta cheese
1/4 c. non-fat yogurt
1/4 c. freshly grated Parmegiano
1 tbsp. olive oil
Salt & freshly ground pepper

When the pasta is cooked to taste, drain and return to the pot. Add the remaining ingredients, seasoning to taste with salt and pepper. Toss well to mix. Serves: 2.

VARIATIONS:

PASTA ALFREDO WITH MUSHROOMS: Heat the oil in a heavy skillet and saute 1 1/2 cups sliced mushrooms for 3 to 5 minutes. Toss with the pasta and the remaining ingredients.

PASTA ALFREDO WITH ONIONS AND GARLIC: Heat the oil in a heavy skillet and saute 1 large onion, sliced and 1 large garlic clove, minced until the onion is soft, about 5 minutes. Toss with the pasta and the remaining ingredients.