Pasta with Ricotta-Walnut Sauce

Directions

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 until 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