Date: Sat, 17 May 1997 10:09:40 -0700
From: Ilene Goldman (firstname.lastname@example.org)
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.