Recipe - On The Spot Pasta

2 qt Water
1 teaspoon Salt
1 tablespoon Olive or vegetable oil
4 ounce Dry linguine or wide egg
noodles
One fourth CupQplus extra to serve at
tableQgrated Parmesan
cheese
One fourth cup Chopped chives, green
onions,
fresh parsley, basil or
other herb
4 tablespoon Ricotta cheese
2 tablespoon Butter or margarine
Salt and pepper to taste

Turn oven on to 250!F. and place two soup plates on middle shelf to warm.
In large pot bring water, salt and oil to rolling boil. Add pasta. Cook,
stirring occasionally, until tender but firm (812 minutes). Grate Parmesan
and chop chives or other herb while pasta boils. Remove soup plates from
oven; put half the ricotta, herb, butter and I heaping tablespoon Parmesan
in each. Drain pasta, place in soup plates, and season with salt and
pepper. Stir and toss at the table. (I often add fresh tomato slices to the
side of the bowlQ pretty and good.) Keep extra Parmesan close by to add a
finishing touch.

Makes two servings.

Nutrients: calories 475, protein 18.5 grams, fat 21.3 grams, cholesterol
113 mg, fiber 4.6 grams, sodium 519 mg. From the files of Al Rice, North
Pole Alaska.
Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini