Monday, January 18, 2010

Pasta with Herb Sauce

1/4 cup milk
1/4 grated parmesan cheese
1/4 cup low fat ricotta cheese
1/4 cup chopped fresh parsley
2 green onions, chopped
2 tsp. dried basil leaves
2 cloves garlic, minced
6 oz. pasta, cooked for freezing

Combine all ingredients except pasta in a food processor or blender. Puree.

Transfer sauce to a quart sized freezer bag. Place cooled, partially cooked pasta in a freezer bag. Place both bags in a gallon sized zip top bag and label.

Thaw before preparing. Reheat pasta in boiling water, checking for desired level of tenderness. Drain pasta. Return to pan and stir in thawed sauce. Serve immediately.

Herb Pasta 1

Herb Pasta 2

Nutritional Info for 6 servings: 95 calories, 2.9 g fat, 0.8 g fiber, 5.7 g protein

1 comment:

  1. Not a family favorite for us. We didn't care for the sauce.


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