Pasta al Limone with Ricotta Cheese0 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“Fresh pasta coated with cream, Canadian cheese and fresh herbs makes for a spectacular refreshing light tasting side dish.” - by Dairy Farmers of Canada Real Cream
Original recipe yields 6 servings
- In a large skillet, combine butter and sage; heat over medium-high heat, stirring constantly until butter melts and sage starts to sizzle. Add garlic; saute, for about 1 minute or until butter and garlic start to brown. Gradually pour in vegetable broth, cream and lemon juice; cook stirring occasionally for about two minutes or until it comes to a boil. Add peas; return to boil, cook stirring occasionally, for about 3 minutes or until slightly thickened. Stir in Ricotta cheese and cook stirring until combined. Remove from heat.
- In a large pot of boiling salted water, cook pasta according to package directions or until desired doneness. Drain.
- Add pasta to cream sauce in pan; toss to coat. Sprinkle with Parmesan cheese and basil; toss to coat. Season to taste with salt and pepper. Serve immediately.
Amount Per Serving (6 total)
- 634 cal
- 37 g
- 56.3 g
Based on a 2,000 calorie diet
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