Ingredients
- 15 container skim ricotta
- 3 garlic (cloves minced)
- 1 onion (finely chopped)
- 28 ounces tomatoes (peeled drained)
- 1 pound spaghetti
- 3/4 pound firm mushrooms (fresh)
- 1/2 cup tightly packed basil leaves (fresh finely chopped)
- 4 tablespoons oilive oil
- 1/2 cup parmesan (freshly grated)
- 1/2 cup tightly packed italian parsley (finely chopped)
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 theu 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 and salt and pepper.
Meanwhile, bring 5 quarts of water to rolling in a large covered pot. Add 2 tablespoons 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
Formated by Iara 8/10/98