CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy |
Vegetarian |
Compucook, Moosewood, Still life, Vegetarian |
6 |
Servings |
INGREDIENTS
1 |
lb |
Ricotta cheese, whole milk |
|
|
or part skim room |
|
|
temperature |
6 |
T |
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 |
T |
Butter or margarine, up to |
1/2 |
c |
packed finely minced |
|
|
parsley |
|
|
Salt, to taste |
|
|
Freshly ground black pepper |
|
|
to taste. |
INSTRUCTIONS
2
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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