Pasta with ricotta-walnut sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Pasta (preferably vermicelli |
| ½ | cup | Ricotta cheese |
| 1 | tablespoon | Margarine, softened |
| ½ | cup | Chopped Walnuts (about 2 oz) |
| ½ | cup | Chopped fresh parsley |
| ½ | teaspoon | Black Pepper |
| ½ | cup | Plain Yogurt |
| 2 | xes | Cloves Garlic, minced |
| ¼ | cup | Grated Parmesan cheese (1 oz |
| 1 | tablespoon | Chopped fresh Basil |
Directions
RICOTTA-WALNUT SAUCE
GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional.
Boil a large pot of water; cook pasta until al dente.
While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth.
Stir in remaining ingredients.
When pasta is done, drain well. Toss with sauce. Top with garnishes and serve immediately.
VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such
as peas, broccoli, cut green beans, and spinach - serve cold as pasta salad - for Fettucine Almost Alfredo, substitute ¼ cup milk and
¼ cup vegetable stock for the yogurt; omit garlic, walnuts parsley, and basil; garnish with almond slices, parsley sprigs, and cherry tomatoes or cut steamed asparagus