8 oz Pasta (preferably vermicelli

RICOTTA-WALNUT SAUCE
1/2 c Ricotta cheese
1/2 c Plain Yogurt
1 tb Margarine, softened
2 x Cloves Garlic, minced
1/2 c Chopped Walnuts (about 2 oz)
1/4 c Grated Parmesan cheese (1 oz
1/2 c Chopped fresh parsley
1 tb Chopped fresh Basil
1/2 ts Black Pepper

GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese,
and sprinkling of freshly ground black pepper, optional. Boil a large pot
of water; cook pasta until al dente. While pasta is cooking, in bowl of
food processor, place ricotta, yogurt, margarine, garlic, walnuts, and
chhese; process till smooth. Stir in remaining ingredients. When pasta is
done, drain well. Toss with sauce. Top with garnishes and serve
immediately. VARIATIONS: – when sauce is tossed with pasta, add steamed
vegetables such as peas, broccoli, cut green beans, and spinach – serve
cold as pasta salad ~ for Fettucine Almost Alfredo, substitute 1/4 cup milk
and 1/4 cup vegetable stock for the yogurt; omit garlic, walnuts parsley,
and basil; garnish with almond slices, parsley sprigs, and cherry tomatoes
or cut steamed asparagus