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Recipe
Creamy Garlic Parsley Pesto Sauce With Pasta Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 530g | |
| Calories 489 | |
| Calories from Fat 239 | 49% |
| Total Fat 27.24g | 34% |
| Saturated Fat 16.66g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 717mg | 30% |
| Potassium 713mg | 20% |
| Total Carbs 22.02g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.65g | 2% |
| Protein 40.12g | 64% |
Ingredients Convert Measures
- 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
Directions
- 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.
