Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Pasta (preferably vermicelli

--------------------RICOTTA-WALNUT SAUCE-------------------------
1/2 c Ricotta cheese
1/2 c Plain Yogurt
1 tb Margarine, softened
2 x Cloves Garlic, minced
1/2 c Chopped Walnuts (about 2 oz)
1/4 c Grated Parmesan cheese (1 oz
1/2 c Chopped fresh parsley
1 tb Chopped fresh Basil
1/2 ts Black Pepper

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 as peas, broccoli, cut
green beans, and spinach - serve cold as pasta salad ~ for Fettucine
Almost Alfredo, substitute 1/4 cup milk and 1/4 cup vegetable stock
for the yogurt; omit garlic, walnuts parsley, and basil; garnish with
almond slices, parsley sprigs, and cherry tomatoes or cut steamed
asparagus

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