Summer Pasta

Makes 8 Servings

12 ounces pasta, cooked al dente
1/4 cup finely chopped fresh garlic
1/2 cup fresh basil, chopped
2 cups fresh spinach, julienned
1 cup parsley, chopped
1/2 cup defatted stock
1/2 cup nonfat ricotta cheese
1/2 cup nonfat sour cream
1/2 teaspoon almond extract
1/4 teaspoon each salt & pepper
1/4 teaspoon or to taste crushed chili peppers

Place garlic, basil, spinach and parsley in food processor and combine. Add remaining ingredients (except pasta) and combine until smooth. Mix pasta (hot or cold) with sauce. Garnish with diced or halved cherry tomatoes and fresh chives.

Each serving provides: 2 Bread; 1/2 Vegetable; 23 Optional Calories.

Per serving: 0 g Fat; 3 g Fiber.

Recipe by Lorraine Platman of Sweet Lorraine's Cafes.