Fusilli with Walnut Cream Sauce

Summary

Yield
4 Servings
SourceBeverly Cain (1993)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

3 oz
fusilli pasta (short or long)
1 c
ricotta cheese (part-skim)
1⁄2 c
evaporated skim milk
2 oz
walnuts (toasted)
  c
parsley (fresh)
1 clv
garlic
  t
salt
2 c
broccoli florets (thawed)
8
sun-dried tomato halves (cut in strips)

Instructions

In large pot of boiling water, cook fusilli 10 to 12 minutes, or until tender; drain. To prepare sauce, in food processor, combine ricotta, milk, walnuts, parsley, garlic and salt. Process until smooth. In large nonstick skillet, heat ricotta sauce, broccoli and tomatoes over low heat, 5 to 8 minutes, or until heated through. Add fusilli to skillet; toss to coat fusilli with sauce.