Ricotta and Tomato Sauce - 6g Carbohydrate; 1g Dietary Fiber

Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Quick Veggie
Amount Measure Ingredient -- Preparation Method
1/2 cup whipping cream
5 ounces ricotta cheese -- or cottage cheese, crumbled (2/3 cup)
3 ripe tomatoes -- seeded and chopped
salt and freshly ground pepper -- to taste
To serve: -- cooked pasta for 4 people

Gently heat cream in a large saucepan. Add cheese and continue cooking for 2 minutes until very hot. Stir in tomatoes, salt and pepper. Add pasta and toss all together. Serve with more freshly ground black pepper. Makes 4 servings.

VARIATION: Substitute 3/4 cup coarsely chopped walnuts for the tomatoes and add mascarpone instead of the cream. Any kind of ricotta cheese can be used for this recipe. You can also substitute cottage cheese. A side salad of baby spinach leaves or watercress make the ideal accompaniment.
Per Serving (excluding unknown items): 184 Calories; 16g Fat (75.6% calories from fat); 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 49mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0