*  Exported from  MasterCook  *

                   Spaghetti with Tomato Ricotta Sauce

Recipe By     : My favorite recipes
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   oilive oil
   1      medium onion  finely chopped
   3      cloves        garlic minced
     3/4  pound         firm fresh mushrooms
  28      ounces can    peeled tomatoes drained -- and coarsely chopped
  15      ounces        container part-skim ricotta
     1/2  cup tightly   packed Italian parsley -- finely chopped
     1/2  cup tightly   packed fresh basil leaves -- finely chopped
          salt          
          ground black  
   1      pound         spaghetti
     1/2  cup freshly   grated Parmesan

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

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