Creamy Garlic Parsley Pesto Sauce

Creamy Garlic Parsley Pesto Sauce


  • 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


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.

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