Fusilli with Ricotta and Fresh Herbs
Fusilli pasta tossed with a creamy ricotta cheese and fresh herb sauce.
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.
Makes 4 servings.