CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Pastas, Pesto, Sauces | 3 | Servings |
INGREDIENTS
INSTRUCTIONS
c non-fat skim milk ricotta cheese 2 lg cloves garlic, peeled 1/2 c loosely packed fresh parsley 1/2 c loosely packed fresh basil 1/2 c boiling water 5 tb grated Parmesan or Romano cheese Salt, coarse pepper to taste 3 c tender-cooked spaghetti Preparation : Have ricotta at room temperature. Combine it with remaining ingredients except spaghetti in blender (or food processor, using a steel blade). Cover, blend until smooth. Toss with hot drained spaghetti until cooked. 3 servings. Walt MM Posted to MM-Recipes Digest V3 #258 Date: Fri, 20 Sep 1996 17:19:59 -0400 From: Walt Gray <waltgray@mnsinc.com>
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