Spaghetti With Ricotta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3/4 | lb | Spaghetti |
| 1 | c | Part skim ricotta cheese |
| 1 | Clove garlic, minced | |
| 1/4 | t | Basil, or 2 tsp. fresh |
| chopped | ||
| 1/8 | t | Salt |
| 2 | T | Grated Parmesan cheese |
INSTRUCTIONS
Prep: 5 min, Cook: 15 min. Cook pasta in boiling water until al dente. Drain pasta, reserving 2 Tbs. cooking liquid. Combine ricotta, garlic and basil in a heavy saucepan over medium low heat. Cook 4 minutes or until mixture is hot. Season with salt and pepper to taste. Stir ricotta mixture into pasta and add reserved cooking liquid. Serve with Parmesan. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1725
Calories From Fat: 255
Total Fat: 29.4g
Cholesterol: 85.1mg
Sodium: 1480.7mg
Potassium: 1764.3mg
Carbohydrates: 278.8g
Fiber: 19.2g
Sugar: 11.1g
Protein: 85.3g