Easy Pasta with Ricotta Recipe

Here is an easy recipe I came up with today.  I needed something quick (I was very hungry), and fast (I had lots of work to do).

This took less than 15 minutes from start to finish.


1.  Start by filling your pot up with water and bring to a boil and start cooking your pasta.  Use short tubular pasta if you can, or a fettuccine.

2.  Meanwhile, in a frying pan, heat 2 1/2 Tablespoons of olive oil along with 2 or 3 Tablespoons of butter.  Note:  I did not measure, but these are all approximate.

3. Once melted add in about 1 cup of ricotta cheese and 1/4 cup of grated romano cheese and mix well.

4.  Heat over low/medium heat until it is well blended.

5.  When the pasta is done, spoon out the pasta and put into the frying pan.

Why spoon the pasta out without draining?  Because you want a little extra pasta water to transfer over into the frying pan.  This keeps the pasta from drying out.  You might want to keep the extra pasta water set aside incase you need to add more in.

6.  Now mix it all together and serve.  The sauce will not be like an Alfredo, because it has more of a cheese texture.

Recipe Modifications

A few modifications can be made:   If I had some zucchini I would have cooked some up and added those in as well.  That is similar to a recipe from Mario Batali I once read in a newspaper – but not exactly the same.

Anyhow, you can use any vegetable.  I was tempted to try some cherry tomatoes, but didn’t have any.   So I sprinkled on some dried basil (yes I have no more fresh basil in my garden).  I can’t say the basil added all that much – perhaps parsley would have been good too.   Options are many obviously.

This recipe is so easy, I hope you try it.  It was a perfect way to use up my extra ricotta from my unsuccessful calzones from the other day!

The only thing I didn’t make was a nice salad on the side.




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