Pasta With Ricotta-walnut Saucecheese/eggs, main dish, pasta, vegetarian 8 ounce Pasta (preferably vermicelli -----RICOTTA-WALNUT SAUCE----- 1/2 cup Ricotta cheese 1 tablespoon Margarine; softened 1/2 cup Chopped Walnuts (about 2 oz) 1/2 cup Chopped fresh parsley 1/2 teaspoon Black Pepper 1/2 cup Plain Yogurt Cloves Garlic; minced 1/4 cup Grated Parmesan cheese (1 oz 1 tablespoon Chopped fresh Basil 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 |
