Fusilli with Walnut Cream Sauce
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs)|
|Toasted walnuts||2 Ounce|
|Parsley||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Frozen broccoli florets||2 Cup (32 tbs), thawed (One 10 Ounce Package)|
|Dried tomato halves||8 , cut into strips|
|Fusilli||3 Ounce (Short Or Long)|
1. To prepare sauce, in food processor, combine ricotta cheese, milk, walnuts, parsley, garlic and salt and process until smooth.
2. Transfer sauce to large nonstick skillet and add broccoli and dried tomatoes.
Cook over low heat 5-8 minutes, until tomatoes are softened and sauce is heated through.
3. Add fusilli to skillet toss to coat with sauce and serve.