Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Water 1/4 c Chopped chives, green
1 ts Salt -onions,
1 tb Olive or vegetable oil -fresh parsley, basil or
4 oz Dry linguine or wide egg -other herb
-noodles 4 tb Ricotta cheese
1/4 CupQplus extra to serve at 2 tb Butter or margarine
-tableQgrated Parmesan -Salt and pepper to taste
-cheese

Turn oven on to 250!F. and place two soup plates on middle shelf to
warm. In large pot bring water, salt and oil to rolling boil. Add
pasta. Cook, stirring occasionally, until tender but firm (8-12
minutes). Grate Parmesan and chop chives or other herb while pasta
boils. Remove soup plates from oven; put half the ricotta, herb,
butter and I heaping tablespoon Parmesan in each. Drain pasta, place
in soup plates, and season with salt and pepper. Stir and toss at the
table. (I often add fresh tomato slices to the side of the bowlQ
pretty and good.) Keep extra Parmesan close by to add a finishing
touch.

Makes two servings.

Nutrients: calories 475, protein 18.5 grams, fat 21.3 grams,
cholesterol 113 mg, fiber 4.6 grams, sodium 519 mg. From the files of
Al Rice, North Pole Alaska. Feb 1994

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