Pasta with Ricotta-Walnut Sauce

4 Servings

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Pasta with Ricotta-Walnut Sauce Ingredients

8 oz Pasta (preferably vermicelli	1/2 c Chopped Walnuts (about 2 oz)
RICOTTAWALNUT SAUCE	1/4 c Grated Parmesan cheese (1 oz
1/2 c Ricotta cheese	1/2 c Chopped fresh parsley
1/2 c Plain Yogurt	1 tb Chopped fresh Basil
1 tb Margarine, softened	1/2 ts Black Pepper
2 x Cloves Garlic, minced

Instructions for Pasta with 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 1/4 cup milk and 1/4 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized