Garnish: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional.

Boil a large pot of water; cook pasta until al dente.

While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth. Stir in remaining ingredients.

When pasta is done, drain well. Toss with sauce. Top with garnishes and serve immediately.

as peas, broccoli, cut green beans, and spinach - serve cold as pasta salad - for Fettucine Almost Alfredo, substitute 1/4 cup milk and 1/4 cup vegetable stock for the yogurt; omit garlic, walnuts parsley, and basil; garnish with almond slices, parsley sprigs, and cherry tomatoes or cut steamed asparagus