Diet-Delight Three-Cheese Rotelle

This recipe comes from the October 1990 issue of Redbook magazine. It’s for those of us who love pasta but really need to watch our weight.

Diet-Delight Three-Cheese Rotelle

8 oz. tricolor rotelle (corkscrew) pasta
¾ cup part-skim ricotta cheese
¼ cup skim milk
1 teaspoon olive oil
1 large onion, chopped, about 1 cup
1 large clove garlic, crushed
1 cup coarsely grated low-fat Swiss cheese, about 4 oz.
¼ cup chopped fresh parsley
¼ cup chopped fresh basil leaves or 2 teaspoons dried basil
2 tablespoons freshly grated Parmesan cheese
1 tablespoon snipped fresh chives
1 teaspoon grated orange peel
½ teaspoon freshly ground black pepper
Fresh basil springs, optional

Prepare rotelle according to package directions.

Meanwhile, in food processor or blender, process ricotta and milk until smooth; set aside. In 1-quart nonstick saucepan over medium heat, heat oil; add onion and garlic. Cook 5 minutes, stirring occasionally, until tender. Pour ricotta mixture into saucepan. Cook about 2 minutes, stirring until heated through.

Drain pasta and return to saucepan. Toss well with ricotta mixture, Swiss cheese, parsley, chopped basil, grated Parmesan, chives, orange peel and pepper.

Garnish with fresh basil springs to serve, if desired.

Makes 6 servings, at 273 calories per serving.