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Ingredientes
- 1 c. non-fat skim lowfat 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 tbsp. grated Parmesan or possibly Romano cheese
- Salt, coarse pepper to taste
- 3 c. tender-cooked spaghetti
Direcciones
- Have ricotta at room temperature. Combine it with remaining ingredients except spaghetti in blender (or possibly food processor, using a steel blade). Cover, blend till smooth. Toss with warm liquid removed spaghetti till cooked. 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 2 servings | |
| Calories 272 | |
| Calories from Fat 140 | 51% |
| Total Fat 15.96g | 20% |
| Saturated Fat 9.95g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 538mg | 22% |
| Potassium 277mg | 8% |
| Total Carbs 8.99g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.73g | 0% |
| Protein 23.14g | 37% |
