1 c. non-fat skim milk ricotta cheese
2 lg. cloves garlic, peeled
1/2 c. loosely packed fresh parsley
1/2 c. loosely packed fresh basil
1/2 c. boiling water
5 tbsp. grated Parmesan or Romano cheese
Salt, coarse pepper to taste
3 c. tender-cooked spaghetti

Have ricotta at room temperature. Combine it with remaining ingredients except spaghetti in blender (or food processor, using a steel blade). Cover, blend until smooth. Toss with hot drained spaghetti until cooked. 3 servings.