| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Low fat, Pasta, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | c | Nonfat ricotta cheese |
| 1/3 | c | Skim milk |
| 1/4 | c | Pecans, chopped |
| 1 | Clove garlic, minced | |
| 1/2 | t | Ground black pepper |
| 1/4 | t | Dried basil |
| 8 | oz | Rotelle pasta |
| 8 | oz | Tender young green beans |
| 2 | T | Grated parmesan cheese |
INSTRUCTIONS
In a blender or food processor, process the ricotta, milk, pecans, garlic, pepper and basil until smooth, about 2 minutes. Set the sauce aside. Cook the rotelle in a large pot of boiling water until just tender, about 10 minutes. Drain and place in a large serving bowl. Meanwhile, steam the beans until just tender, about 5 minutes. Add to the rotelle and toss lightly. Top with the sauce and toss well. Sprinkle with the parmesan. Recipe by: Prevention's Quick and Healthy Low-fat Cooking Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 48
Total Fat: 5.7g
Cholesterol: 2.6mg
Sodium: 47mg
Potassium: 71.7mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: 1.3g
Protein: 2.4g