| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Main dish, Pasta, Cheese | 4 | Servings | |
INGREDIENTS
| 8 | oz | Pasta (preferably vermicelli |
| 1/2 | c | Ricotta cheese |
| 1/2 | c | Plain Yogurt |
| 1 | tb | Margarine, softened |
| 2 | x | Cloves Garlic, minced |
| 1/2 | c | Chopped Walnuts (about 2 oz) |
| 1/4 | c | Grated Parmesan cheese (1 oz |
| 1/2 | c | Chopped fresh parsley |
| 1 | tb | Chopped fresh Basil |
| 1/2 | ts | Black Pepper |
INSTRUCTIONS
RICOTTA-WALNUT SAUCE GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional. Boil a large pot of water; cook pasta until al dente. While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth. Stir in remaining ingredients. When pasta is done, drain well. Toss with sauce. Top with garnishes and serve immediately. VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such as peas, broccoli, cut green beans, and spinach - serve cold as pasta salad ~ for Fettucine Almost Alfredo, substitute 1/4 cup milk and 1/4 cup vegetable stock for the yogurt; omit garlic, walnuts parsley, and basil; garnish with almond slices, parsley sprigs, and cherry tomatoes or cut steamed asparagus From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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