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Part-skim ricotta cheese and low-salt chicken broth bring health consciousness to this quick, delicious recipe. Transfer to a large bowl. Serve it over a pound (dry weight) of cooked penne or other tubular pasta.

15 ounces part-skim ricotta cheese
1/2 cup chopped fresh basil
1/2 cup sliced green onions (about 2)
1/2 cup roasted red bell pepper, diced
1/4 cup grated Parmesan cheese
1/4 cup canned low-salt chicken broth
2 tablespoons olive oil
2 tablespoons dry white wine
2 garlic cloves, minced

Combine all ingredients in large bowl. Season to taste with salt and pepper.

Makes about 3 cups
Keywords: , basil, sauce   Category: Sauces    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: April 05, 2012 by deebeeeff     Last Updated: October 23, 2014
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