Pasta with Ricotta-Walnut Sauce
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta
preferably vermicelli |
|
| Ricottawalnut sauce | |||
| ½ | cup |
ricotta cheese
|
|
| ½ | cup |
yogurt, plain
|
|
| 1 | tablespoon |
margarine
softened |
|
| 2 | each |
garlic cloves
minced |
|
| ½ | cup |
walnuts
chopped |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
parsley leaves
fresh |
|
| 1 | tablespoon |
basil
chopped, fresh |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta
preferably vermicelli |
|
| Ricottawalnut sauce | |||
| 118 | ml |
ricotta cheese
|
|
| 118 | ml |
yogurt, plain
|
|
| 15 | ml |
margarine
softened |
|
| 2 | each |
garlic cloves
minced |
|
| 118 | ml |
walnuts
chopped |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
parsley leaves
fresh |
|
| 15 | ml |
basil
chopped, fresh |
|
| 2.5 | ml |
black pepper
|
|
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
