Pasta With Ricotta-Walnut Sauce

Recipe Ingredients

8 oz	227g	Pasta - (preferably vermicelli
		Ricotta Walnut Sauce
1/2 cup	73g / 2.6oz	Ricotta cheese
1/2 cup	118ml	Plain yogurt
1 tablespoon	15ml	Margarine - softened
1		Garlic - minced
1/2 cup	73g / 2.6oz	Chopped walnuts - (about 2 oz)
1/4 cup	36g / 1.3oz	Grated parmesan cheese - (1 oz
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh basil
1/2 teaspoon	2.5ml	Black pepper

Recipe Instructions

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

Source:
TVFN: RECIPE FOR HEALTH SHOW #RHD147

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