Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Spaghetti |
| 1 cup | Part skim ricotta cheese |
| 1 | Clove garlic; minced |
| ¼ teaspoon | Basil; or 2 tsp. fresh, chopped |
| ⅛ teaspoon | Salt |
| 2 tablespoons | Grated Parmesan cheese |
Prep: 5 min, Cook: 15 min.
Cook pasta in boiling water until al dente. Drain pasta, reserving 2 Tbs.
cooking liquid. Combine ricotta, garlic and basil in a heavy saucepan over medium low heat. Cook 4 minutes or until mixture is hot. Season with salt and pepper to taste. Stir ricotta mixture into pasta and add reserved cooking liquid. Serve with Parmesan.
Posted to recipelu-digest by molony <molony@...> on Feb 23, 1998