Pasta with ricotta and fresh herbs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Container low-fat ricotta cheese; (15-ounce) | |
| ⅔ | cup | Nonfat milk |
| ½ | cup | Grated Parmesan cheese |
| 2 | teaspoons | Olive oil |
| 1 | cup | Chopped onion |
| 2 | Garlic cloves; chopped | |
| ½ | cup | Chopped fresh basil |
| ¼ | cup | Chopped fresh chives or green onions |
| ¼ | cup | Chopped fresh parsley |
| 12 | ounces | Rotelle or fusilli pasta; freshly cooked |
Directions
Blend ricotta cheese, milk and Parmesan in processor until smooth. Heat oil in heavy large skillet over medium heat. Add onion; saute until beginning to brown, about 5 minutes. Add garlic and saute 2 minutes. Add ricotta mixture, basil, chives and parsley to skillet; stir until heated through, about 5 minutes. Mix in rotelle. Season with salt and pepper.
Serves 4.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 400 Calories (kcal); 22g Total Fat; (48% calories from fat); 25g Protein; 27g Carbohydrate; 34mg Cholesterol; 844mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 3 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.