Pasta with Ricotta-Walnut Sauce
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8 ounces pasta (preferably vermicelli)
- 1⁄2 cup ricotta cheese
- 1⁄4 cup parmesan cheese, Grated
- 1⁄2 cup plain yogurt
- 1⁄2 cup fresh parsley, Chopped
- 1 tablespoon margarine, softened
- 1 tablespoon fresh basil, Chopped
- 2 cloves garlic, minced
- 1⁄2 teaspoon black pepper
- 1⁄2 cup walnuts, Chopped (about 2 oz)
directions
- GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional.
- 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 chhese; 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
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Reviews
-
This is a really good, REALLY fast pasta dish. I was afraid that the yogurt would make it too sour, but I think the recipe calls for the perfect amount. It would be a bad idea to substitute dried herbs for fresh, by the way, and I think I'll add more basil next time. Thanks for sharing this one; I'm sure I'll be making it again. -
My family really liked this pasta. I used up the half empty rotini and bowtie pasta and tossed the sauce with it and mixed in some steamed broccoli. A nice change from tomato based sauces... -
I made this using blenderized cottage cheese instead of ricotta cheese and added a little fresh chopped parsley. I was Delicious, however it loses flavor if you let it get cold. Parmesan cheese is good topper.
Tweaks
-
This is a really good, REALLY fast pasta dish. I was afraid that the yogurt would make it too sour, but I think the recipe calls for the perfect amount. It would be a bad idea to substitute dried herbs for fresh, by the way, and I think I'll add more basil next time. Thanks for sharing this one; I'm sure I'll be making it again.
-
I made this using blenderized cottage cheese instead of ricotta cheese and added a little fresh chopped parsley. I was Delicious, however it loses flavor if you let it get cold. Parmesan cheese is good topper.
RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
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