| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Container Ricotta Cheese; 15 Oz |
| 1 |
lg |
Cucumber; Peeled & Cut In Chunks |
| 1 |
|
Green Onion With Top; Cut In 1" Pieces |
| 7 |
|
Sprigs Fresh Parsley; Stems Removed |
| 1 |
|
Clove Garlic; Peeled |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
White Pepper |
| 1 |
lb |
Pasta Spirals Or Twists |
| 2 |
sm |
Green Or Red Peppers; Cut 1/2" Pieces |
| 1 |
c |
Shredded Cheddar Cheese |
INSTRUCTIONS
Fit food processor with steel cutting blade Add Ricotta cheese, cucumber,
onion, parsley garlic, salt and white pepper; cover. Process until well
combined. Pour into large bowl. Cook pasta according to package directions;
drain. Immediately add hot pasta to bowl with dressing mixture. Stir to
thoroughly coat pasta. Add green peppers and Cheddar cheese; mix lightly
Season with additional salt and white pepper to taste, if desired. Serve
immediately or cover and refrigerate up to 3 days. For maximum flavor,
bring to room temperature before serving; toss lightly.
Posted to TNT Recipes Digest, Vol 01, Nr 922 by slea@hightowerservices.com
(Shawn Zehnder Lea) on Jan 9, 1998
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