| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheese-pd, Pasta-pd, Sauce-pd | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Packed fresh dill leaves |
| 1/4 | c | Packed fresh parsley leaves |
| 1 | T | Fresh oregano |
| 3/4 | t | Grated lemon zest |
| 2 | T | Lemon juice |
| 4 | T | Olive oil |
| 1/2 | c | Part skim ricotta cheese |
| 1/4 | c | Yogurt |
| 1/4 | c | Packed finely snipped fresh |
| chives | ||
| Salt and freshly ground | ||
| black pepper | ||
| 3/4 | lb | Cooked linguine fine |
| 1/4 | c | Slivered black cured olives |
INSTRUCTIONS
In a food processor puree the dill, parsley, oregano, lemon zest and juice, olive oil, ricotta cheese and yogurt. Transfer to a bowl and add the chives; season to taste with salt and pepper. Drain the pasta, reserving 1/4 cup of cooking water and return it to the pot off heat. Add the herbed cheese mixture, reserved cooking water and toss. Serve immediately with slivered black olives Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6689 Posted to MC-Recipe Digest V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 455
Calories From Fat: 155
Total Fat: 17.6g
Cholesterol: 10.5mg
Sodium: 136.2mg
Potassium: 344.6mg
Carbohydrates: 60.2g
Fiber: 2.9g
Sugar: 1.5g
Protein: 14.5g