Pasta With Ricotta Walnut Sauce
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
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)