Ingredients

8 ounce pasta (preferably vermicelli
ricotta walnut sauce
1/2 C. ricotta cheese
1 Tbsp. margarine softened
1/2 C. chopped walnuts (about 2 ounce(s))
1/2 C. chopped fresh parsley
1/2 tsp. black pepper
1/2 C. plain yogurt
1 cloves garlic minced
1/4 C. grated parmesan cheese (1 oz
1 Tbsp. chopped fresh basil
Garnish: cherry tomatoes or broccoli florets, more grated parmesan cheese, and
sprinkling of freshly ground black pepper, optional.

Cooking Instructions

Boil a large pot of water; cook pasta until al dente. While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and cheese; process till smooth. Stir in remaining ingredients. When pasta is done, drain well. Toss with sauce. Top with garnishes and serve immediately. Variations: when sauce is tossed with pasta, add steamed vegetables such as peas, broccoli, cut green beans, and spinach serve cold as pasta salad for fettucine almost alfredo, substitute 1/4 C. milk and 1/4 C. vegetable stock for the yogurt; omit garlic, walnuts parsley, and basil; garnish with almond slices, parsley sprigs, and cherry tomatoes or cut steamed asparagus
 
 
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