Rotelle With Basil And Parsley Ricotta - cooking recipe

Ingredients

1 c. Ricotta cheese
1/2 c. packed Italian flat leaf parsley, finely chopped
1/2 c. basil leaves, finely chopped
1 egg
1/4 c. Parmesan cheese
12 oz. rotelle (good shaped pasta for holding creamy sauces)
pinch of nutmeg

Preparation

Whisk the Ricotta cheese, egg, parsley, basil, Parmesan and nutmeg in large bowl.
Cook pasta in large pot of boiling salted water until firm (about 12 minutes).
Drain.
Add immediately to bowl of Ricotta.
Toss to coat hot pasta.
Serve at once.
A very good, low-fat, yet creamy sauce.