Recipe - Pasta With Ricotta And Fresh Herbs

1 Container lowfat ricotta
cheese; (15ounce)
2/3 cup Nonfat milk
One half cup Grated Parmesan cheese
2 teaspoon Olive oil
1 cup Chopped onion
2 Garlic cloves; chopped
One half cup Chopped fresh basil
One fourth cup Chopped fresh chives or
green onions
One fourth cup Chopped fresh parsley
12 ounce Rotelle or fusilli pasta;
freshly cooked

Blend ricotta cheese, milk and Parmesan in processor until smooth. Heat oil
in heavy large skillet over medium heat. Add onion; saute until beginning
to brown, about 5 minutes. Add garlic and saute 2 minutes. Add ricotta
mixture, basil, chives and parsley to skillet; stir until heated through,
about 5 minutes. Mix in rotelle. Season with salt and pepper.

Serves 4.

Bon Appetit June 1995

Converted by MC_Buster.

Per serving: 400 Calories (kcal); 22g Total Fat; (48% calories from fat);
25g Protein; 27g Carbohydrate; 34mg Cholesterol; 844mg Sodium Food
Exchanges: 0 Grain(Starch); 2 One half Lean Meat; 3 Vegetable; 0 Fruit; 2
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.