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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