- 1 pound spaghetti or fettucini
- 1/4 cup margarine, softened
- 2 tablespoons dry basil
- 2 tablespoons dry parsley
- 8 ounces cream cheese, softened or 1
cup
Yogurt Cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil or other oil
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 to 1/2 teaspoon salt
- 2/3 cup boiling water
Cook the spaghetti in a big pot of
boiling, salted water. When it is tender,
drain it well, and return it to the pot.
While the spaghetti is cooking prepare the
sauce. In a big bowl use a fork or a whisk
to mash together the margarine, basil,
parsley and cream cheese. Mash it until it
is smooth and creamy. Add the Parmesan,
olive oil, garlic, pepper and salt to taste.
I prefer it salty, but others may not.
Continue stirring it all up until it is
creamy again. Now add the boiling water. I
dip it out of the boiling spaghetti with a
metal measuring cup, but you could measure
it, and boil it separately in the microwave
or on the stove if you preferred. Pour the
boiling water in slowly and mix it all up
until the sauce is the consistency of thick
cream. Pour the sauce over the cooked
spaghetti and toss it all together until it
is well mixed. Serve in large bowls with a
green salad. Serves 6 or 7.
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