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

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