Creamy garlic parsley pesto sauce with pasta

3 Servings

Ingredients

Quantity Ingredient

Directions

1 c non-fat skim milk ricotta cheese 2 lg cloves garlic, peeled

½ c loosely packed fresh parsley ½ c loosely packed fresh basil ½ c boiling water 5 tb grated Parmesan or Romano cheese Salt, coarse pepper to taste

3 c tender-cooked spaghetti

Preparation : Have ricotta at room temperature. Combine it with remaining ingredients except spaghetti in blender (or food processor, using a steel blade). Cover, blend until smooth. Toss with hot drained spaghetti until cooked. 3 servings. Walt MM

Posted to MM-Recipes Digest V3 #258 Date: Fri, 20 Sep 1996 17:19:59 -0400 From: Walt Gray <waltgray@...>

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