Pasta with herbed cheese sauce (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Packed fresh dill leaves |
| ¼ | cup | Packed fresh parsley leaves |
| 1 | tablespoon | Fresh oregano |
| ¾ | teaspoon | Grated lemon zest |
| 2 | tablespoons | Lemon juice |
| 4 | tablespoons | Olive oil |
| ½ | cup | Part skim ricotta cheese |
| ¼ | cup | Yogurt |
| ¼ | cup | Packed finely snipped fresh chives |
| Salt and freshly ground black pepper | ||
| ¾ | pounds | Cooked linguine fine |
| ¼ | cup | Slivered black cured olives |
Directions
In a food processor puree the dill, parsley, oregano, lemon zest and juice, olive oil, ricotta cheese and yogurt. Transfer to a bowl and add the chives; season to taste with salt and pepper.
Drain the pasta, reserving ¼ cup of cooking water and return it to the pot off heat. Add the herbed cheese mixture, reserved cooking water and toss. Serve immediately with slivered black olives Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer <4paws@...> by TVFN Website on May 11, 1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6689 Posted to MC-Recipe Digest V1 #608 by 4paws@... (Shermeyer-Gail) on May 12, 1997