Pasta With Ricotta Walnut Sauce

8 oz Pasta (preferably vermicelli

RICOTTA-WALNUT SAUCE

1/2 c Ricotta cheese

1/2 c Plain Yogurt

1 tb Margarine, softened

2 x Cloves Garlic, minced

1/2 c Chopped Walnuts (about 2 oz)

1/4 c Grated Parmesan cheese (1 oz

1/2 c Chopped fresh parsley

1 tb Chopped fresh Basil

1/2 ts Black Pepper

GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional. Boil a large pot of water; cook pasta until al dente. While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth. Stir in remaining ingredients. When pasta is done, drain well. Toss with sauce. Top with garnishes and serve immediately. VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such as peas, broccoli, cut green beans, and spinach ~ serve cold as pasta salad ~ for Fettucine Almost Alfredo, substitute 1/4 cup milk and 1/4 cup vegetable stock for the yogurt; omit garlic, walnuts parsley, and basil; garnish with almond slices, parsley sprigs, and cherry tomatoes or cut steamed asparagus