Rotelle with beans and pecans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Nonfat ricotta cheese |
| ⅓ | cup | Skim milk |
| ¼ | cup | Pecans; chopped |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Dried basil |
| 8 | ounces | Rotelle pasta |
| 8 | ounces | Tender young green beans |
| 2 | tablespoons | Grated parmesan cheese |
Directions
In a blender or food processor, process the ricotta, milk, pecans, garlic, pepper and basil until smooth, about 2 minutes. Set the sauce aside.
Cook the rotelle in a large pot of boiling water until just tender, about 10 minutes. Drain and place in a large serving bowl.
Meanwhile, steam the beans until just tender, about 5 minutes. Add to the rotelle and toss lightly. Top with the sauce and toss well. Sprinkle with the parmesan.
Recipe by: Prevention's Quick and Healthy Low-fat Cooking Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 16, 1998