• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Creamy Garlic Parsley Pesto Sauce with Pasta

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 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 tb grated Parmesan or Romano cheese Salt, coarse
  • pepper to taste
  • 3 c tender-cooked spaghetti
  • Preparation : 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. Walt MM
  • Posted to MM-Recipes Digest V3 #258
  • Date: Fri, 20 Sep 1996 17:19:59 -0400
  • From: Walt Gray

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Creamy Garlic Polenta/patrick O'connell
Categories: Inn at litt, Recipelu
Yield: 6 Servings

1 tb Butter; unsalted
1 tb Olive oil
1 ts Garlic; minced
1 1/2 c Heavy cream
1 1/2 c Milk
1 1/2 c Water
1/8 ts Cayenne
1 Whole bay leaf
1/2 c Cornmeal; yellow
1/2 c Asiago Cheese; or Parmesan

1. In a 2 quart heavy-bottomed saucepan, melt the butter over medium heat.
Add the oil and garlic. Sweat the garlic for about 2 minutes, but don't let
it brown.

2. Add the cream, milk, and water to the pan and increase the heat to high.
Add the cayenne pepper and bay leaf. Let simmer for 5 minutes, then remove
the bay leaf.

3. Whisking constantly, pour the cornmeal into the boiling liquid in a thin
stream. Cook, stirring constantly with a wooden spoon, until the polenta
begins to thicken. Stir in the cheese.

4. Pour the polenta out into a jelly-roll pan and keep warm until ready to
serve.

Per serving: 395 Calories; 34g Fat (77% calories from fat); 9g Protein; 14g
Carbohydrate; 113mg Cholesterol; 315mg Sodium

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