Today I am sharing a recent dish I made, Lemon Ricotta Pasta.   I started out making a simple creamy sauce to accommodate my daughter’s pickiness.

Then I started throwing in this and that and the end result was a much more complex (and yummy) flavor than I expected. This is light enough for a side dish, but definitely has just enough richness to be a main. I put grilled chicken with it and it was delicious.

Feel free to alter the ingredients to your taste – I think next time I’ll be adding more lemon and cayenne.

Lemon Ricotta Pasta

1 15 oz container whole-milk Ricotta cheese
Juice from 1 lemon
1 tsp cayenne pepper
1/2 cup white wine
1 cup chicken broth
1/4 cup Parmesan cheese
1 clove garlic, minced
Olive oil
Salt and pepper (to taste)
Spaghetti, cooked

Swirl about a tablespoon of olive oil in a large saute pan over medium high heat. Add the garlic and saute until fragrant.

Turn the heat down to medium and add the ricotta cheese and give it a good whisk. Add the rest of the ingredients, whisk until all combined and bring to a slow boil. Cover with a lid, but keep an eye on it. Simmer for about 5 minutes or so until thickened. If it’s too thin, whisk in a little spoonful of flour and cook a few minutes longer.

Serve over pasta. Enjoy…


Here’s the recipe! Dixie Chik

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