8 oz. fettuccine or other pasta (uncooked)
4 c. vegetables, in bite-sized pieces (such as broccoli, red pepper, zucchini, peas, mushrooms)
1 1/2 tsp. butter
1/4 tsp. garlic, minced
1 c. low-fat Ricotta cheese
2 tbsp. Parmesan cheese, grated
2 tbsp. low-fat milk
1 egg yolk
3/4 tsp. salt
1/2 tsp. oregano leaves, crushed
1/8 tsp. ground black pepper

Cook fettuccine according to package directions.

Meanwhile, blanch vegetables in boiling water to cover until just crisp-tender, 2 to 3 minutes; drain.

Drain fettuccine and place in a large serving bowl. Add vegetables to fettuccine; toss gently. Cover to keep warm.

In a small saucepan, melt butter. Add garlic; saute until golden, about 30 seconds. Remove from heat. Stir in Ricotta cheese, Parmesan cheese, milk, egg yolk, salt, oregano and black pepper. Cook and stir over low heat until hot, about 3 minutes. Do not boil.

Transfer to the container of an electric blender; process until smooth and creamy. Pour over fettuccine and vegetable mixture; toss gently. If desired, sprinkle with chopped parsley. Yield: 4 portions.

The creamy richness of a Fettuccine Alfredo on a calorie-watcher's budget, with a calcium bonus.