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Title: Fettuccine with Ricotta and Dill Sauce
Categories: Cheese Pasta
Yield: 4 Servings

1lbFettuccine; whole wheat
  Or 3/4 pound dried
1clGarlic; crushed
2 1/2cRicotta cheese; (1 1/4 pounds)
1 1/2cMilk
1 1/2tsSalt
 pnWhite pepper
 pnRed pepper flakes
 pnCayenne pepper
1/2 Red bell pepper; chopped
2tbFresh dill; chopped

Recipe by: The New Pasta Cookbook Cook fettuccine in boiling salted water until al dente. In blender or food processor, blend garlic, ricotta, milk, salt, peppers and red pepper flakes to form a smooth sauce. Transfer to a bowl. Stir through chopped pepper and dill.When pasta is al dente, mix 1 to 2 tablespoons cooking water through the sauce, then drain pasta. Add sauce to pasta and mix to coat before serving.

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