| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegetarian | Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 12 | oz | Long fusilli, I used rotini |
| 12 | Sun-dried tomatoes | |
| 1 | c | Boiling water |
| 1 | c | Nonfat ricotta cheese, I |
| used low fat | ||
| 3/4 | c | Skim milk |
| 1/3 | c | Walnuts, lightly toasted |
| 1 | T | Coarse Dijon mustard |
| 1 1/2 | t | Lemon juice |
| 2 | T | Chopped fresh flat-leaf |
| parsley I omitted | ||
| 2 | Garlic cloves, minced | |
| 1/4 | t | Freshly ground black pepper |
INSTRUCTIONS
From New Vegetarian Cuisine, by Linda Rosensweig and Prenvention magazine. Make sure to toast the walnuts -- it really brings out the flavor. If you don't have any sun-dried tomatoes, you may substitute chopped tomatoes. In a large pot of boiling water, cook the fusilli for 8 to 10 minutes, or until just tender. Scoop out 1/4 cup of the cooking liquid and set it aside. Drain the pasta and place in a large serving bowl. Meanwhile, in a small bowl, combine the tomatoes and water. Let stand for 2 minutes. Drain and chop. Set aside. In a food processor, combine the ricotta, milk, walnuts, mustard and lemon juice. Process until the nuts are well chopped. Spoon over pasta. Add the parsley, garlic, pepper, tomatoes and the reserved cooking liquid. Toss well. Makes 4 servings Per serving: 567 calories, 18.7 g fat (29% of calories); 2.7 g dietary fiber, 20 mg. cholesterol, 119 mg. sodium Posted to FOODWINE Digest 21 Feb 97 by Laurie Thompson <llt@GWIS2.CIRC.GWU.EDU> on Feb 22, 1997.
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