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