| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 2 | Servings | |
INGREDIENTS
| 8 | oz | Vermicelli noodles |
| 1/4 | c | Sharp white cheddar cheese |
| diced | ||
| 1/4 | c | Brie cheese, diced |
| 1 | T | Dry white wine, up to 2 |
| 1/2 | c | Ricotta cheese |
INSTRUCTIONS
Garnish: Finely sliced fresh chives or scallion, freshly ground pepper to taste Bring a large pot of salted water to boil, add noodles and cook until done about 6 to 7 minutes or according to package directions. Meanwhile, finely dice your cheddar and brie into 1/4-inch cubes. Combine the cheeses with the white wine and ricotta in the top of a double boiler or in a microwave proof container that is large enough to accommodate the cooked pasta. If you are using a double boiler, melt the cheese while the pasta is cooking, if you are using a microwave you can wait until the pasta is done. When the pasta is done, drain, pat dry, and toss it with the melted cheese. Or is you are using a microwave oven, heat the cheese for 1 minute. Whisk it vigorously and return it to the microwave for 20 seconds. Add the drained pasta to the melted cheese, right in the microwave dish, and toss. Season with lots of freshly ground pepper and scallion. Yield: 2 servings PASTA MONDAY TO FRIDAY SHOW #PS6511 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 1, 1997 Posted to MC-Recipe Digest V1 #531 by 4paws@netrax.net (Shermeyer-Gail) on Mar 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 191
Calories From Fat: 116
Total Fat: 13.2g
Cholesterol: 49.1mg
Sodium: 265.9mg
Potassium: 127.7mg
Carbohydrates: 3.5g
Fiber: 0g
Sugar: <1g
Protein: 13.2g