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| 2 ca. 1 Liter | water |
| 1 Teelöffel | salt |
| 1 Esslöffel | Olive oil or vegetable oil |
| 4 x ca. 30 g | Dry linguine or wide egg noodles |
| 1/4 | CupQplus extra to serve at tableQgrated Parmesan cheese |
| 1/4 Tasse | Chopped chives, green onions, fresh parsley, basil or other herb |
| 4 Esslöffel | ricotta cheese |
| 2 Esslöffel | Butter or margarine Salt and pepper to taste |
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Turn oven on to 250!F. and place two 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 chives or other herb while pasta boils. Remove soup plates from oven; put half the ricotta, herb, butter and I heaping tablespoon Parmesan in each. Drain pasta, place in soup plates, and season with salt and pepper. Stir and toss at the table. (I often add fresh tomato slices to the side of the bowlQ pretty and good.) Keep extra Parmesan close by to add a finishing touch.
Makes two servings.
Nutrients: calories 475, protein 18.5 grams, fat 21.3 grams, cholesterol 113 mg, fiber 4.6 grams, sodium 519 mg. From the files of Al Rice, North Pole Alaska.
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