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pasta with ricotta and fresh herbs

Here is a good pasta dish that I modified from Bon Appetit's 12 ways with

1 15 ounce container ff ricotta cheese
1 cup nonfat milk
1/2 cup grated ff parmesan cheese
1 cup chopped onion
4 garlic cloves, chopped
1/2 c chopped fresh basil
1/4 c chopped chives
1/4 c chopped fresh parsley
12 ounces rotelle or fusilli pasta, freshly cooked

Blend ricotta cheese, milk, and parmesan cheese in processor until smooth.
Water saute onion about 5 minutes.  Add garlic and saute 2 more minutes.
Add ricotta mixture, basil, chives, and parsley to skillet; stir until
heated through.  Mix in rotelle.  Season with salt and pepper.

4 servings


    -- Ilene