| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Spaghetti |
| 1 |
c |
Part skim ricotta cheese |
| 1 |
|
Clove garlic; minced |
| 1/4 |
ts |
Basil; or 2 tsp. fresh, chopped |
| 1/8 |
ts |
Salt |
| 2 |
tb |
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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