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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Pasta 1 Servings

INGREDIENTS

2 qt Water
1 t Salt
1 T Olive or vegetable oil
4 oz Dry linguine or wide egg
noodles
1/4 CupQplus extra to serve at
tableQgrated Parmesan
cheese
1/4 c Chopped chives, green
onions
fresh parsley basil or
other herb
4 T Ricotta cheese
2 T Butter or margarine
Salt and pepper to taste

INSTRUCTIONS

Turn oven on to 250!F. and place two soup plates on middle shelf to
warm. In large pot bring water, salt and oil to rolling boil. Add
pasta. Cook, stirring occasionally, until tender but firm (8-12
minutes). Grate Parmesan and chop chives or other herb while pasta
boils. Remove soup plates from oven; put half the ricotta, herb,
butter and I heaping tablespoon Parmesan in each. Drain pasta, place
in soup plates, and season with salt and pepper. Stir and toss at the
table. (I often add fresh tomato slices to the side of the bowlQ
pretty and good.) Keep extra Parmesan close by to add a finishing
touch.  Makes two servings.  Nutrients: calories 475, protein 18.5
grams, fat 21.3 grams,  cholesterol 113 mg, fiber 4.6 grams, sodium 519
mg. From the files of  Al Rice, North Pole Alaska. Feb 1994  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1294
Calories From Fat: 698
Total Fat: 79.3g
Cholesterol: 201.5mg
Sodium: 7273.6mg
Potassium: 493.7mg
Carbohydrates: 55.7g
Fiber: 8g
Sugar: 14.9g
Protein: 89.9g


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