Ricotta Parmesan Pasta
|Reduced calorie margarine||1 Tablespoon (Tub)|
|Garlic||2 Clove (10 gm), crushed|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Cooked angel hair pasta||1 1⁄2 Cup (24 tbs) (Cappellini)|
|Freshly ground black pepper||1 Dash|
|Grated parmesan cheese||2 Tablespoon|
1. In medium nonstick skillet, melt margarine; add garlic. Cook over medium heat 1 minute.
2. Add ricotta and 2 tablespoons water; cook, stirring occasionally, until creamy, about 1 minute. Add pasta and pepper; stir to combine. Spoon evenly onto 2 serving plates; sprinkle with Parmesan and parsley.