With Great Lent starting in just a few days, I’ve been trying to use up all of the dairy products in the fridge. I had an extra container of ricotta cheese from a dessert I made last week, so I decided to make this delicious and easy ricotta pasta. This time, I served it with baked salmon and steamed broccoli.
- 1 box fettuccine noodles (or whatever type of pasta you prefer, longer ones work best)
- 1-32. oz container of ricotta
- 1 stick of butter
- 1/2 cup grated parmesan
- salt and pepper
Melt your butter in a skillet and let brown slightly. Add ricotta and parmesan.
Keep cooking over medium heat and stirring frequently.
You want to keep cooking the cheese mixture until it starts to solidify, as shown below. It will take on a more solid consistency and when you pull it away from the edge of the skillet, it will not return to the edge.
Spoon on top of pasta and serve immediately. This is so delicious! It also goes great with a white wine. My favorite is this Cupcake Vineyards Moscato.