- 1 15-ounce container low-fat ricotta cheese
- 2/3 cup nonfat milk
- 1/2 cup grated Parmesan cheese
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 garlic cloves, chopped
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh chives or green onions
- 1/4 cup chopped fresh parsley
- 12 ounces
- Blend ricotta cheese, milk and Parmesan in processor until smooth. Heat oil in heavy large skillet over medium heat. Add onion; sauté until beginning to brown, about 5 minutes. Add garlic and sauté 2 minutes. Add ricotta mixture, basil, chives and parsley to skillet; stir until heated through, about 5 minutes. Mix in rotelle. Season with salt and pepper.