Pesto ricotta pasta sauce
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Recipe by: dometile
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
10 oz Frozen green peas - (from a tub)
1 c Nonfat ricotta cheese 7 oz Jar roasted red peppers;
1/4 c Refrigerated pesto sauce -cut in thin strips
Cook 12 ounces pasta per directions with stirring frozen peas into
the pasta water when adding pasta.
Mix ricotta cheese, pesto sauce and peppers.
Before draining pasta, scoop out 1/4 cup of the pasta cooking water.
After draining, return pasta to pot along with reserved water. Add
sauce, and toss.
Per serving: 515 cal, 24 g pro, 80 g car, 9 g fat, 2 mg chol, 370
mg sodium.
Prep: 5 min Cook: 8 min Cost per serving: $1.21
Source: Woman's Day 9/1/95 Typos by Elizabeth Wood 8/95.
Submitted By ELIZABETH WOOD On 08-18-95
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