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1 (15-ounce) container ricotta cheese

1 cup milk

1 cup grated Parmesan cheese

1 tablespoon olive oil

1 medium onion, chopped

4 garlic cloves, finely minced

1/2 cup chopped fresh basil

1/4 cup chopped green onions

1/4 cup chopped fresh parsley

12 ounces fusilli pasta, cooked as directed on package

Salt and freshly ground pepper to taste

1. Blend ricotta cheese, milk and Parmesan in processor until smooth.
2. Heat oil in heavy large skillet over medium heat. Add onion; sauté until tender, about 5 minutes. Add garlic and sauté 30 seconds. Add ricotta mixture, basil, green onions and parsley to skillet; stir until heated through, about 5 minutes. Mix in fusilli. Season with salt and pepper.

Serves 4.