Pasta With Ricotta And Fresh Herbs
| 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1260
Calories From Fat: 650
Total Fat: 74g
Cholesterol: 197mg
Sodium: 3482.7mg
Potassium: 1939.6mg
Carbohydrates: 54.9g
Fiber: 18g
Sugar: 18.8g
Protein: 102g