*  Exported from  MasterCook  *

                   Spaghetti With Tomato Ricotta Sauce

Recipe By     : My favorite recipes
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tb            Oilive oil
   1      md            Onion -- finely chopped
   3      cl            Garlic -- minced
     3/4  lb            Firm fresh mushrooms
  28      oz            Can diced tomatoes -- drained
  15      oz            Part-skim ricotta
     1/2  c             Italian parsley --
                        - finely chopped, tightly packed
     1/2  c             Fresh basil leaves --
                        - finely chopped, tightly packed
                        Salt
                        Black pepper -- ground
   1      lb            Spaghetti
     1/2  c             Parmesan -- freshly grated

Mushrooms, ricotta, tomatoes, and basil blend wonderfull in this
hearty sauce.

In a large saucepan heat the olive oil. Add the onion and garlic and
saute over low heat, covered until soft. Wipe the mushrooms clean
with a damp paper towel and slice thin. Add the mushrooms to the
saucepan, and stir continuously, over high heat, until they are
coated with olive oil, about 1 minute. Add the tomatoes, bring to
boil and cook, uncovered, for a few minutes more. Stir in the
ricotta, parsley, basil, salt, and pepper.

Meanwhile, bring 5 qt water to rolling in a large covered pot. Add
2 tb salt and all the pasta at once; stir well. Boil briskly for
about 7 minutes, or until the pasta is al dente, tender but still
firm to bite. Pour into a colander and shake vigorously to drain.
Toss with the hot sauce and season the pasta to taste with salt and
pepper. Serve with parmesan cheese

Formatted by: Iara, Aug 10, 1998


                   - - - - - - - - - - - - - - - - - -