Ingredients for Ricotta Walnut Sauce For Pasta Lighter Version
- Fat Free Ricotta Cheese
- Nonfat Plain Yogurt
- 1/2 cup walnuts
- Butter
- 2 cloves garlic, minced
- Pepper
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- Fresh Parsley
- Fresh Basil
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How to Make Ricotta Walnut Sauce For Pasta Lighter Version
- Combine 1 cup ricotta cheese, 1/2 cup walnuts, 2 cloves garlic (minced), 1/4 cup grated Parmesan cheese, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a food processor.
- Process until the mixture is a slightly chunky puree. Do not over-process.
- Transfer the mixture to a small saucepan. Add 1/2 cup vegetable broth or water (more if needed to reach desired consistency).
- Cook over low heat, stirring occasionally, until warmed through (about 3-5 minutes).
- While the sauce simmers, cook 1 pound pasta according to package directions.
- Drain the pasta and add it to the saucepan with the sauce.
- Toss gently to coat. Stir in 1/4 cup chopped fresh parsley and 1/4 cup chopped fresh basil.
- Remove from heat and serve immediately. Garnish with extra Parmesan cheese and/or your chosen vegetables (e.g., 1 cup steamed broccoli florets, 1/2 cup chopped asparagus).
- Adjust seasoning to taste.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
7g
Fat
12g
Carbs
1g
