Pasta With Herbed Cheese Sauce (Mf) Recipe - Cooking Index
1/4 cup | 10g / 0.4oz | Packed fresh dill leaves |
1/4 cup | 10g / 0.4oz | Packed fresh parsley leaves |
1 tablespoon | 15ml | Fresh oregano |
3/4 teaspoon | 3.8ml | Grated lemon zest |
2 tablespoons | 30ml | Lemon juice |
4 tablespoons | 60ml | Olive oil |
1/2 cup | 73g / 2.6oz | Part skim ricotta cheese |
1/4 cup | 59ml | Yogurt |
1/4 cup | 59ml | Packed finely snipped fresh chives |
Salt and freshly ground black pepper | ||
3/4 lb | 340g / 11oz | Cooked linguine fine |
1/4 cup | 59ml | Slivered black cured olives |
In a food processor puree the dill, parsley, oregano, lemon zest and juice, olive oil, ricotta cheese and yogurt. Transfer to a bowl and add the chives; season to taste with salt and pepper.
Drain the pasta, reserving 1/4 cup of cooking water and return it to the pot off heat. Add the herbed cheese mixture, reserved cooking water and toss. Serve immediately with slivered black olives
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MM-Recipes Digest V4 #608 by [email protected] (Shermeyer-Gail) on May 12, 1997
Source:
COOKING MONDAY TO FRIDAY SHOW #MF6689
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