INGREDIENTS

INSTRUCTIONS

1 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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