Fusilli pasta tossed with
a creamy ricotta cheese and fresh herb sauce.
Fusilli
with Ricotta and Fresh Herbs
- 1 (15-ounce) container
ricotta cheese
- 1 cup milk
- 1 cup grated Parmesan
cheese
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 garlic cloves, finely
minced
- 1/2 cup chopped fresh
basil
- 1/4 cup chopped green
onions
- 1/4 cup chopped fresh
parsley
- 12 ounces fusilli pasta,
cooked as directed on package
- Salt and freshly ground
pepper to taste
- Blend ricotta cheese,
milk and Parmesan in processor until smooth.
- Heat oil in heavy large
skillet over medium heat. Add onion;
sauté until tender, about 5 minutes. Add garlic and sauté
30 seconds. Add ricotta mixture,
basil, green onions and parsley to skillet; stir until heated through, about 5
minutes. Mix in fusilli. Season
with salt and pepper.
Serves 4.
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