Recipe - Rotelle With Beans And Pecans

1 cup Nonfat ricotta cheese
1/3 cup Skim milk
One fourth cup Pecans; chopped
1 Clove garlic; minced
One half teaspoon Ground black pepper
One fourth teaspoon Dried basil
8 ounce Rotelle pasta
8 ounce Tender young green beans
2 tablespoon Grated parmesan cheese

In a blender or food processor, process the ricotta, milk, pecans, garlic,
pepper and basil until smooth, about 2 minutes. Set the sauce aside.

Cook the rotelle in a large pot of boiling water until just tender, about
10 minutes. Drain and place in a large serving bowl.

Meanwhile, steam the beans until just tender, about 5 minutes. Add to the
rotelle and toss lightly. Top with the sauce and toss well. Sprinkle with
the parmesan.

Recipe by: Prevention's Quick and Healthy Lowfat Cooking

Posted to recipeludigest by James and Susan Kirkland kirkland@gj.net on
Mar 16, 1998