| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
Low fat, Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Nonfat ricotta cheese |
| 1/3 |
c |
Skim milk |
| 1/4 |
c |
Pecans; chopped |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Ground black pepper |
| 1/4 |
ts |
Dried basil |
| 8 |
oz |
Rotelle pasta |
| 8 |
oz |
Tender young green beans |
| 2 |
tb |
Grated parmesan cheese |
INSTRUCTIONS
In a blender or food processor, process the ricotta, milk, pecans, garlic,
pepper and basil until smooth, about 2 minutes. Set the sauce aside.
Cook the rotelle in a large pot of boiling water until just tender, about
10 minutes. Drain and place in a large serving bowl.
Meanwhile, steam the beans until just tender, about 5 minutes. Add to the
rotelle and toss lightly. Top with the sauce and toss well. Sprinkle with
the parmesan.
Recipe by: Prevention's Quick and Healthy Low-fat Cooking
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 16, 1998
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