Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional.
  2. Boil a large pot of water; cook pasta until al dente.
  3. While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth.
  4. Stir in remaining ingredients.
  5. When pasta is done, drain well.
  6. Toss with sauce.
  7. Top with garnishes and serve immediately.
  8. VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such

Reviews

(3)
Most Helpful

This is a really good, REALLY fast pasta dish. I was afraid that the yogurt would make it too sour, but I think the recipe calls for the perfect amount. It would be a bad idea to substitute dried herbs for fresh, by the way, and I think I'll add more basil next time. Thanks for sharing this one; I'm sure I'll be making it again.

Aunt Cookie November 18, 2006

My family really liked this pasta. I used up the half empty rotini and bowtie pasta and tossed the sauce with it and mixed in some steamed broccoli. A nice change from tomato based sauces...

Dominique353 September 29, 2006

I made this using blenderized cottage cheese instead of ricotta cheese and added a little fresh chopped parsley. I was Delicious, however it loses flavor if you let it get cold. Parmesan cheese is good topper.

Wombat Garcia May 02, 2002

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