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.

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