Pasta with Ricotta and Fresh Herbs

• 1 15-ounce container low-fat ricotta cheese
• 2/3 cup nonfat milk
• 1/2 cup grated Parmesan cheese
• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh chives or green onions
• 1/4 cup chopped fresh parsley
• 12 ounces

1. Blend ricotta cheese, milk and Parmesan in processor until smooth.
2. Heat oil in heavy large skillet over medium heat.
3. Add onion; saute until beginning to brown, about 5 minutes.
4. Add garlic and saute 2 minutes.
5. Add ricotta mixture, basil, chives and parsley to skillet; stir until heated through, about 5 minutes.
6. Mix in rotelle.
7. Season with salt and pepper.

ricotta cheese, nonfat milk, parmesan cheese, olive oil, onion, garlic, fresh basil, fresh chives, parsley

Taken from www.epicurious.com/recipes/food/views/pasta-with-ricotta-and-fresh-herbs-265 (may not work)