Ricotta Spaghetti

10 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 25 min

“A good alternative to regular macaroni and cheese!” - by Rachel817

Ingredients

3/4 pound spaghetti
1 clove garlic, minced
1 cup part-skim ricotta cheese
2 teaspoons chopped fresh basil
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese

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Metric US

Original recipe yields 6 servings

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, reserving 2 tablespoons of the cooking water.
Stir the garlic, ricotta, and basil in a saucepan over medium-low until hot, about 4 minutes. Season to taste with salt and pepper; stir in the spaghetti and reserved water from cooking the pasta. Sprinkle with Parmesan cheese to serve.

Nutrition

Amount Per Serving (6 total)

Calories
275 cal
14%

Fat
4.6 g
7%

Carbs
44.7 g
14%

Based on a 2,000 calorie diet

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Reviews (10)

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YELORZ

Apr. 24, 2009

"My Italian grandmother used to make this all the time when I was little but she sauteed the ricotta, basil and garlic in olive oil and then poured it over the spaghetti. DELICIOUS!!!..." See more"

Linda

Apr. 20, 2009

"So easy to make! We added small pieces of steamed broccoli into the spaghetti because on its own it was a little boring. Good for a weeknight dinner -fast, filling, and tasty...." See more"

MAUSERATI

Apr. 24, 2009

"Easy peasy. Insipid. I made it to accompany a very boldly seasoned turkey breast, and my guests ended up doctoring it at the table with chile paste. ..." See more"

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