Pasta with Ricotta
published by Marion Reed on Jun 14, 2009
A tasty, heartwarming recipe that’s super easy to make.
This pasta is perfect for a sidedish or main course on any day or night when you want tasty, hot food that’s quick and simple to prepare.
Serves 3-4 people for sidedish, 2 people for main dish
Time: 10-12 minutes
Ingredients
- 8 oz. small pasta (pastina, elbows, orzo, etc…)
- 2/3 cup Ricotta (can use part-skim for healthier dish)
- 1/4 cup Milk (can use skim for healthier dish)
- 2 tsp. Pecorino Romano cheese, grated
- Salt and pepper to taste
Method
- Bring to boil medium saucepan of water with a pinch of salt.
- Pour pasta into boiling water. Stir, turn heat down to medium-high and let cook 8-10 minutes (8 minutes will be more aldente).
- Pour contents of saucepan into collander to strain pasta.
- Return pasta to saucepan (do not rinse with cold water–that’s only for pasta salads!).
- Mix in remaining ingredients. Can top with extra romano cheese.
These proportions were developed after years of trial and error. While pasta with ricotta is by no means a new recipe, I enjoy this one for its simplicity and the option to prepare a healthier version. Many versions of this recipe call for butter, though I have found that the butter is not necessary. Furthermore, by substituting park-skim ricotta and skim milk, and even wheat pasta if you like, this can be made healthier. You can even mix it with vegetables! Enjoy!
