Ingredients

1.00 lb Fettuccine; whole wheat
Or 3/4 pound dried

1.00 cl Garlic; crushed

2.50 c Ricotta cheese; (1 1/4
-pounds)

1.50 c Milk

1.50 ts Salt
pn White pepper

pn Red pepper flakes

pn Cayenne pepper
0.50 Red bell pepper; chopped

2.00 tb Fresh dill; chopped

Procedure

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.