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 T 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 T Chopped fresh Basil
1/2 t 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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