ricotta pasta {recipe}

ricotta pasta recipe

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.

Ingredients:

  • 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

Directions:

Melt your butter in a skillet and let brown slightly.  Add ricotta and parmesan.

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Keep cooking over medium heat and stirring frequently.

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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.

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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. :)

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Kali Orexi!

Comments

  1. Oh wow! This looks so yummy, and pairing it with the salmon just sounds amazing. I am new to your blog and have enjoyed reading your posts and getting to learn a little more about you and all the cool things you offer here!

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