PASTA with RICOTTA
1 15-ounce low-fat ricotta cheese
2/3 C. skim milk
1/2 C parmesan cheese
2 tsp. olive oil
1 C. chopped onion
2 garlic cloves, chopped
1/2 C. fresh basil
1/4 C. chopped green onions
1/4 C. chopped fresh parsley
12 ounces freshly cooked rotelle pasta

Blend ricotta cheese, milk and parmesan in processor until smooth.
Heat oil in large skillet over medium heat. Add onion, sauté until
beginning to brown, about 5 minutes. Add garlic and sauté 2 minutes.
Add ricotta mixture, basil, chives and parsley to skillet. Stir until
heated through, about 5 minutes. Mix in rotelle. Season to taste.