Preparation:
1 c non-fat skim milk ricotta cheese 2 lg cloves garlic, peeled 1/2 c loosely packed fresh parsley 1/2 c loosely packed fresh basil 1/2 c boiling water 5 tb grated Parmesan or Romano cheese Salt, coarse pepper to taste 3 c tender-cooked spaghetti Preparation : 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. Walt MM |
