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Pasta with Walnut Cream Sauce
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This gives the full punch of a rich & flavorful meal to make for your family. Yet, is has been configured to be healthy and low-fat and low-calorie.

S. Chokel


  • 1 tbsp (15 ml) olive oil
  • 1/2 cup (125 ml) walnuts
  • 1/4 cup (60 ml) part-skim ricotta cheese
  • 1/2 cup (125 ml) evaporated skim milk (divided use)
  • 1/4 cup (60 ml) plus 2 tbsp (30 ml) grated parmesan cheese (divided use)
  • 2 tbsp (30 ml) chopped parsley
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) black pepper
  • 8 cups (1900 ml) hot cooked fettuccini or linguine
  • 1-1/2 tbsp (20 ml) butter (or margarine)
  • Place oil, walnuts, ricotta and 1/4 cup (60 ml) of evaporated skim milk in a blender or a food processor and pulse until the nuts are finely chopped.
  • Add the remaining evaporated skim milk, 1/4 cup (60 ml) parmesan cheese, parsley, salt and pepper, blending them well. Set aside.
  • Cook pasta according to package directions, drain, and toss with butter (or margarine) until the butter is melted and coating the pasta.
  • For each serving, place 1-1/3 cups (325 ml) pasta on plate, top with 2-1/2 tbsp (35 ml) of sauce and sprinkle with 1 tsp (5 ml) of parmesan cheese.
Serve this with a nice crisp salad with an Italian Viniagrette and add a piece of grilled fish or chicken for a heartier meal for hungrier families!

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