Pasta with creamy walnut sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Rotini |
| 12 | Sun-dried tomatoes | |
| 1 | cup | Boiling water |
| 4 | tablespoons | Walnuts, lightly toasted, divided |
| 1 | cup | Nonfat ricotta cheese |
| ¾ | cup | Skim milk |
| 1 | tablespoon | Dijon mustard |
| 2 | Cloves garlic, minced | |
| 1½ | teaspoon | Lemon juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Chopped fresh parsley |
Directions
(Woman's World)
Cook paster according to package directions; drain. Meanwhile, in small bowl combine tomatoes with water. Soak 2 minutes; drain and chop. In blender or food processor combine 3 Tbs. walnuts with next 7 ingredients; puree until smooth. In large bowl combine pasta with ricotta mixture, chopped tomatoes and parsley; toss until combined. Sprinkle with reserved walnuts.
Makes 6 servings
Posted to TNT - Prodigy's Recipe Exchange Newsletter by rosann-1@...
(R. G. H.) on Apr 09, 1997