Pasta with Ricotta, Garlic and Herbs
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Italian Cheese Pasta
For lovers of pasta in white, creamy sauce. The sauce feels light thanks to the ricotta which, not being fatty, does not create that sticky effect given by heavy cream often used in white sauces. The taste is amplified by quality olive oil, which I admit I did not skimp on this time. I allowed myself this because the portion is small. 80g pasta per serving. To help you visualize such a portion, I put it in a cappuccino cup that I also use for serving cream soups. For me, small and tasty portions work better than large and diet ones. If I am satisfied with the taste of the food, my hunger calms down until the next meal, I am calm and can concentrate on other things.
I recommend a creamy ricotta here (I like the one from Mega Image or Bottega Italiana), the sauce will be finer. Also, by blending the ricotta in a blender the sauce comes out as fine as possible, because ricotta is a bit grainy, with small lumps that do not melt with heat. So blending reduces this effect.
Ingredients
160g pasta (spaghetti)
100g ricotta
2-3 tablespoons milk
2 cloves of garlic
4 sprigs parsley
20 basil leaves
20 mint leaves
35ml olive oil
10g butter
10g grated parmesan
salt, black pepper, chili
Servings: 2
How to prepare pasta with ricotta, garlic and herbs
- Cook the pasta in plenty of salted water following package instructions.
- Put a little oil in a large pan, just enough to saute the garlic in it.
- Blend with an immersion blender the rest of the oil, ricotta, milk, salt and plenty of freshly ground black pepper. You will get a creamy sauce, the consistency of heavy cream. This step ensures a fine sauce.
- Chop the herbs as finely as possible.
- When the pasta is nearly done cooking, heat the oil in the pan and add the crushed garlic. Saute briefly, just until it starts to smell nice. Add chili flakes to taste and stir briefly until dissolved in the oil. Add the butter and let it melt.
- Drain the pasta and add to the pan as soon as the butter melts. Stir to coat the pasta with fat and infuse well with garlic. Add the chopped herbs. Stir and saute everything for about 2 minutes.
- Turn off the heat and add the ricotta sauce and parmesan. Stir until the pasta is coated with sauce.
- Serve immediately with extra parmesan.
Adding the sauce. A moment before the magic happens
Related Recipes
Pasta Salad with Chicken Breast and Oranges
Potato Gnocchi
Pasta with Olive Oil, Garlic and Chili
Pasta with Eggplant Sauce
Romanian Macaroni and Cheese
Sweet Noodles with Walnuts and Poppy Seeds
Gnocchi with Tomato Sauce and Mozzarella
Pasta with Spicy Tomato Sauce
Tuna Pasta Salad
Spaghetti Carbonara