| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Moosewood, Compucook, Still life, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | lb | Ricotta cheese (whole milk or part skim); room temperature |
| 6 | tb | Milk; (whole or low fat) |
| 1/3 | c | Freshly grated Parmesan (plus extra; for topping) |
| 3/4 | lb | Fettuccine or linguine; (up to 1) |
| 1 | tb | Butter or margarine; (up to 2) |
| 1/2 | c | (packed) finely minced parsley |
| Salt; to taste | ||
| Freshly ground black pepper; to taste. |
INSTRUCTIONS
Put the pasta water up to boil. Heat serving plates in a warm (200F) oven. Place the ricotta and milk in a large bowl, and beat with a wire whisk or an electric mixer until creamy and smooth. Stir in the Parmesan. Cook the pasta in rapidly boiling water until al dente. Drain, and add to ricotta mixture. Immediately add 1 or 2 tablespoons butter or margarine, and mix from the bottom of the bowl until everything is well combined. Stir in the parsley, and taste to correct salt. Grate some black pepper over the top, and serve immediately on heated plates. Pass extra Parmesan. Each serving provides: Calories, 324; Protein, 18 g; Carbohydrates, 34 g; Fat, 13 g; Sodium, 254 mg; Cholesterol, 43 mg; Dietary Fiber, 2 g. Recipe from STILL LIFE WITH MENU, by Mollie Katzen © 1988, used with permission of Ten Speed Press. compucook kiosk kitpatH nov97 Recipe by: Still Life with Menu, By Mollie Katzen 1988
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