*  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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