Creamy garlic parsley pesto sauce with

Ingredients

Directions

1 c non-fat skim milk ricotta cheese 2 lg cloves garlic, peeled

½ c loosely packed fresh parsley ½ c loosely packed fresh basil ½ c boiling water 5 tb grated Parmesan or Romano cheese Salt, coarse pepper to taste

3 c tender-cooked spaghetti

Preparation : Have ricotta at room temperature. Combine it with remaining ingredients except spaghetti in blender (or food processor, using a steel blade). Cover, blend until smooth. Toss with hot drained spaghetti until cooked. 3 servings. Walt MM