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
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)