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Creamy Garlic, Parsley & Pesto Sauce w/ Pasta
1 cup of non-fat skim milk ricotta cheese
2 large cloves garlic, peeled
1/2 cup of loosely packed fresh parsley
1/2 cup of loosely packed fresh basil
1/2 cup of boiling water
5 tablespoons of grated Parmesan or Romano cheese
Salt, coarse pepper to taste
3 cups of tender-cooked spaghetti |
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Have ricotta at room temperature. Combine it with remaining ingredients except spaghetti in blender (or food processor, using a steel blade). Cover, blend until smooth. Toss with hot drained spaghetti until cooked. 3 servings. |
