| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta-pd, Cheese-pd, Sauce-pd |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Packed fresh dill leaves |
| 1/4 |
c |
Packed fresh parsley leaves |
| 1 |
tb |
Fresh oregano |
| 3/4 |
ts |
Grated lemon zest |
| 2 |
tb |
Lemon juice |
| 4 |
tb |
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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