| 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.
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”