| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
New, Vegtime6 |
8 |
servings |
INGREDIENTS
| 12 |
oz |
Pasta ribbons; (or noodles) |
| 2 |
ts |
Olive oil |
| 1/2 |
md |
Red onion; chopped |
| 1 |
ts |
Curry powder; to taste |
|
|
Up to 3 teaspoons |
| 2/3 |
c |
Raisins |
| 2 |
md |
Red apples; cored and diced |
| 2 |
tb |
Water; up to 3 |
| 15 |
oz |
Part-skim ricotta cheese |
| 3/4 |
c |
Low-fat milk |
|
|
Pasta cooking water as needed |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
MAKES 8 SERVINGS LACTO
Cook pasta according to package instructions, reserving cooking water.
While pasta cooks, heat oil in large stew pot and saute onion, curry powder
and raisins until aromatic but not burned, about 5 minutes. Add apples and
continue cooking over low heat for another 3 to 5 minutes, adding water if
necessary to prevent burning.
Remove pan from heat. Push onion mixture to side of pan. In center of pan,
lightly whip ricotta, milk and salt together with fork. Add pasta cooking
water as needed to create creamy texture. When mixture is smooth, stir into
onion mixture.
Drain pasta; add to ricotta mixture, stirring well to coat. Makes 8
servings.
HELPFUL HINT: While this recipe calls for part-skim rather than whole-milk
ricotta, we do not recommend using the low-fat or low-sodium varieties of
ricotta because the taste suffers markedly.
PER 1-CUP SERVING: 307 CAL.; 13G PROT.; 8G TOTAL FAT (3G SAT FAT) 45G
CARB.; 0 CHOL.; 159MG SOD, 3G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 60
Converted by MM_Buster v2.0l.
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