1 teaspoon salt

1 tablespoon olive or vegetable oil

4 ounces dry linguine or wide egg noodles

1/4 cup -plus extra to serve at table- grated Parmesan cheese

1/4 cup chopped chives, green onions, fresh parsley, basil OR other herb

4 tablespoons ricotta cheese

2 tablespoons butter or margarine

Salt & pepper to taste

 

Turn oven on to 250 deg. and place 2 soup plates on middle shelf to warm.  In large pot, bring water, salt, and oil to rolling boil.  Add pasta.  Cook, stirring occasionally, until tender but firm (8-12 minutes).  Grate Parmesan and chop chive or other herb while pasta boils.  Remove soup plates from oven.

 

Put half the ricotta, herb, butter and 1 heaping tablespoon Parmesan in each.  Drain pasta, place in soup plates, and season with salt and pepper.  Stir and toss at the table.  Keep extra Parmesan close by to add a finishing touch.

 

Serves 2.

 

Per serving:

Calories  475

Fat 21.3 grams

Cholesterol 113 mg.

Sodium 519 mg.