Creamy garlic parsley pesto sauce with
Yield: 3 Servings
Ingredients:
- 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
Instructions:
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
