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

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