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Fusilli With Walnut Cream Sauce

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Ingredients
  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)
  Salt 1⁄8 Teaspoon
  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)
Directions

MAKING
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.

SERVING
3. Add fusilli to skillet toss to coat with sauce and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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4.19
Average: 4.2 (15 votes)