Name: Pasta with Ricotta And Fresh Herbs
Ingredients: 1 Container low-fat ricotta cheese; (15-ounce); 2/3 c Nonfat milk; 1/2 c Grated Parmesan cheese; 2 ts Olive oil; 1 c Chopped onion; 2 Garlic cloves; chopped; 1/2 c Chopped fresh basil; 1/4 c Chopped fresh chives or green onions; 1/4 c Chopped fresh parsley; 12 oz Rotelle or fusilli pasta; freshly cooked

A denial of the resurrection does not figure in early anti-Christian apologetics. That would be the obvious thing to attack if you wanted to stamp out this fledgling religion, right? But no one attacks it. Why do you think that is? I think it was because too many people knew it was true. There may have been bewilderment about its significance, but the fact of Jesus’ resurrection was never denied. Jesus was clearly raised from the dead. The argument was simply about what that could possibly mean.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Dairy		June 1995	1	servings

INGREDIENTS

1		Container low-fat ricotta cheese; (15-ounce)
2/3	c	Nonfat milk
1/2	c	Grated Parmesan cheese
2	ts	Olive oil
1	c	Chopped onion
2		Garlic cloves; chopped
1/2	c	Chopped fresh basil
1/4	c	Chopped fresh chives or green onions
1/4	c	Chopped fresh parsley
12	oz	Rotelle or fusilli pasta; freshly cooked

INSTRUCTIONS

Blend ricotta cheese, milk and Parmesan in processor until smooth. Heat oil
in heavy large skillet over medium heat. Add onion; saute until beginning
to brown, about 5 minutes. Add garlic and saute 2 minutes. Add ricotta
mixture, basil, chives and parsley to skillet; stir until heated through,
about 5 minutes. Mix in rotelle. Season with salt and pepper.
Serves 4.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 400 Calories (kcal); 22g Total Fat; (48% calories from fat);
25g Protein; 27g Carbohydrate; 34mg Cholesterol; 844mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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