Creamy Garlic Parsley Pesto Sauce
Ingredients
- 1 c. non-fat skim 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 Romano cheese
- Salt, coarse pepper to taste
Instructions
Have ricotta at room temperature. Combine it with remaining ingredients except spaghetti in blender (or food processor, using a steel blade). Cover, blend until smooth. Toss with hot drained spaghetti until cooked. 3 servings.