Pasta With Ricotta Recipe
This Pasta With Ricotta is a comforting and simple dish that brings back childhood memories. It’s a perfect quick meal, whether you’re looking for a snack after school or a satisfying dinner. With its creamy ricotta and optional vegetables, this pasta is both delicious and versatile.
Ingredients
- 1 lb small pasta (preferably whole wheat or any grained pasta)
- 8 oz low-fat or non-fat ricotta cheese
- 1 box frozen spinach or peas (cooked and drained, optional)
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- 2 grinds black pepper, or to taste
- Pinch of parsley, for garnish
- 2 tablespoons grated Parmesan cheese, for topping
Directions
- Cook the Pasta:
- In a large pot, bring salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- If using peas, add them to the pot 3 minutes before the pasta is done cooking.
- Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta.
- Prepare the Sauce:
- Return the drained pasta to the pot.
- Stir in the ricotta cheese and Parmesan cheese.
- If using spinach or peas, add them at this stage.
- Gradually add the reserved pasta cooking liquid, a little at a time, until you reach your desired sauce consistency.
- Season and Serve:
- Season with salt and black pepper to taste.
- Sprinkle with additional Parmesan cheese and a pinch of parsley for garnish.
- Serve:
- Enjoy this dish warm, topped with extra Parmesan cheese and parsley.
Tips
- For added flavor, consider sautéing garlic or onions before adding the ricotta.
- Experiment with different pasta shapes or add your favorite vegetables for a personalized twist.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- This dish does not freeze well due to the ricotta cheese, so it’s best enjoyed fresh.
Enjoy this quick and comforting Pasta With Ricotta as a delightful meal any day of the week!