| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Main dish, Pasta, Cheese |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Pasta (preferably vermicelli |
| 1/2 |
c |
Ricotta cheese |
| 1/2 |
c |
Plain Yogurt |
| 1 |
tb |
Margarine, softened |
| 2 |
x |
Cloves Garlic, minced |
| 1/2 |
c |
Chopped Walnuts (about 2 oz) |
| 1/4 |
c |
Grated Parmesan cheese (1 oz |
| 1/2 |
c |
Chopped fresh parsley |
| 1 |
tb |
Chopped fresh Basil |
| 1/2 |
ts |
Black Pepper |
INSTRUCTIONS
RICOTTA-WALNUT SAUCE
GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese,
and sprinkling of freshly ground black pepper, optional. Boil a large pot
of water; cook pasta until al dente. While pasta is cooking, in bowl of
food processor, place ricotta, yogurt, margarine, garlic, walnuts, and
chhese; process till smooth. Stir in remaining ingredients. When pasta is
done, drain well. Toss with sauce. Top with garnishes and serve
immediately. VARIATIONS: - when sauce is tossed with pasta, add steamed
vegetables such as peas, broccoli, cut green beans, and spinach - serve
cold as pasta salad ~ for Fettucine Almost Alfredo, substitute 1/4 cup milk
and 1/4 cup vegetable stock for the yogurt; omit garlic, walnuts parsley,
and basil; garnish with almond slices, parsley sprigs, and cherry tomatoes
or cut steamed asparagus
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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