Pasta with curry cream

Yield: 8 servings

Measure Ingredient
12 ounces Pasta ribbons; (or noodles)
2 teaspoons Olive oil
½ medium Red onion; chopped
1 teaspoon Curry powder; to taste
\N \N Up to 3 teaspoons
⅔ cup Raisins
2 mediums Red apples; cored and diced
2 tablespoons Water; up to 3
15 ounces Part-skim ricotta cheese
¾ cup Low-fat milk
\N \N Pasta cooking water as needed
¼ teaspoon Salt


Cook pasta according to package instructions, reserving cooking water.

While pasta cooks, heat oil in large stew pot and saute onion, curry powder and raisins until aromatic but not burned, about 5 minutes. Add apples and continue cooking over low heat for another 3 to 5 minutes, adding water if necessary to prevent burning.

Remove pan from heat. Push onion mixture to side of pan. In center of pan, lightly whip ricotta, milk and salt together with fork. Add pasta cooking water as needed to create creamy texture. When mixture is smooth, stir into onion mixture.

Drain pasta; add to ricotta mixture, stirring well to coat. Makes 8 servings.

HELPFUL HINT: While this recipe calls for part-skim rather than whole-milk ricotta, we do not recommend using the low-fat or low-sodium varieties of ricotta because the taste suffers markedly.

PER 1-CUP SERVING: 307 CAL.; 13G PROT.; 8G TOTAL FAT (3G SAT FAT) 45G CARB.; 0 CHOL.; 159MG SOD, 3G FIBER Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 15, 1999.

Recipe by: Vegetarian Times Magazine, April 1997, page 60 Converted by MM_Buster v2.0l.

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