Faux Sho

If you know anything about me, you know that I'm not about the faux unless it's fur. I don't wear knockoff designers and nothing makes my lip curl like fake Armani Code perfume. I'm sorry, but it smells like a baby prostitute. And typically that fake Gucci bag looks just that--fake. I'd much rather have my no-name bag that I paid a reasonable price for and that won't fall apart after three months than a questionable representation of the greatest the fashion world has to offer.

Because let's not kid ourselves, everybody can tell.

Sometimes, however, you just have to go faux. Fur is a notable example because unless you live in Saskatchewan, Russia or the North Pole, it's just not cold enough to warrant wearing a dead animal. Yes, I'm judging your chinchilla coat. I would throw red paint on you too, you heartless wench. My future chinchilla George Costanza and I hate your guts.

Another slightly less politically-charged reason to go faux is if you can't digest spaghetti Alfredo but are having a terrible craving for it.

Wait, what?

Oh yes indeed--faux spaghetti Alfredo is on the menu tonight and it is goddamn delicious with about a third of the calories. Plus spinach!

Since normal Alfredo uses a ton of butter and heavy cream, I can't eat it unless I want to be miserable for anywhere between the next four and 24 hours. This alternative, "faux" spaghetti Alfredo nicely captures the richness of the sauce with its combo of cheeses while not sacrificing too much in the flavor department. It's not an exact replica but I would say it's pretty close. And because it's not so fattening, you can eat more of it! Isn't that how the whole healthy eating thing works?

The recipe is incredibly easy but does involve blending to make the sauce smooth so be prepared for that. Whisking will not cut it.

Feel free to adjust seasonings as you see fit. This recipe would work equally well with fresh garlic as garlic powder (maybe even better) and you can nix the crushed reds for a more traditional flavor. I just put them in everything. You can also use whole grain spaghetti if you hate both yourself and food.

Ingredients:
1/2 lb. spaghetti, cooked al dente
1/4 c. reduced fat cottage cheese
1/2 c. plain nonfat yogurt
3/4 c. milk
1/4 c. fresh parmesan cheese, finely grated plus more for serving
1/2 tsp. each kosher salt, fresh ground pepper, garlic powder
1/4 tsp. crushed reds
2-3 c. raw spinach, rinsed and drained

1. Combine cottage cheese, yogurt, milk and parmesan in a medium pot. Heat over medium heat, whisking constantly until it reaches a simmer. Add spices and whisk again to combine.

2. Remove from heat and blend carefully until very smooth. Return to pot and add cooked spaghetti, mixing to combine over low heat.

3. Add the raw spinach to the pot. Stir and cover for about two minutes, or until spinach is wilted. Serve with extra grated parmesan.