| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
oz |
Rotini |
| 12 |
|
Sun-dried tomatoes |
| 1 |
c |
Boiling water |
| 4 |
tb |
Walnuts, lightly toasted, divided |
| 1 |
c |
Nonfat ricotta cheese |
| 3/4 |
c |
Skim milk |
| 1 |
tb |
Dijon mustard |
| 2 |
|
Cloves garlic, minced |
| 1 1/2 |
ts |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Chopped fresh parsley |
INSTRUCTIONS
(Woman's World)
Cook paster according to package directions; drain. Meanwhile, in small
bowl combine tomatoes with water. Soak 2 minutes; drain and chop. In
blender or food processor combine 3 Tbs. walnuts with next 7 ingredients;
puree until smooth. In large bowl combine pasta with ricotta mixture,
chopped tomatoes and parsley; toss until combined. Sprinkle with reserved
walnuts.
Makes 6 servings
Posted to TNT - Prodigy's Recipe Exchange Newsletter by rosann-1@juno.com
(R. G. H.) on Apr 09, 1997
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