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Pasta with Ricotta Cheese Recipe

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What can I say - this recipe is so easy. It can be made in no time flat, and I hope you try it because it is so very good.

If you can use a creamy ricotta cheese try it. I used the whole milk from Sargento. Use what you think is best. As with all recipes - adjust quantities to suit your own tastes, but this is a good place to start! I wrote some additional suggestions on my Pasta with Ricotta blog post if you want more information.

Serves: 4-6

	Ingredients	Italian Name
	Short pasta or fettuccini	pasta
	3 Tablespoons butter	burro
	2 1/2 Tablespoons extra virgin olive oil	olio di oliva
	1 cup Ricotta cheese	formagio ricotta
	1/4 cup grated Romano or Parmesan cheese	formaggio

	Instructions
1.	In a large pan bring water to a boil and add pasta.
2.	Meanwhile, add the butter and olive in a frying pan and heat over medium heat.
3.	Once melted add in the cheeses and mix.
4.	Heat over low/medium heat until well blended.
5.	When the pasta is ready, remove some of the pasta water and set aside.
6.	Drain the pasta and add to the sauce and mix well.
7.	If the sauce is too dry, add in some of the reserved pasta water.
8.	Serve in colorful pasta bowls and enjoy!

	TIP #1: Try adding in a few thinly sliced vegetables with your sauce. Experiment with what you like best such as asparagus, zucchini, etc.

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