Pasta al Limone with Ricotta Cheese

Pasta al Limone with Ricotta Cheese

0 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Dairy Farmers of Canada Real Cream

“Fresh pasta coated with cream, Canadian cheese and fresh herbs makes for a spectacular refreshing light tasting side dish.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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.
  2. In a large pot of boiling salted water, cook pasta according to package directions or until desired doneness. Drain.
  3. 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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 634 cal
  • 32%
  • Fat
  • 37 g
  • 57%
  • Carbs
  • 56.3 g
  • 18%
  • Protein
  • 19.9 g
  • 40%
  • Cholesterol
  • 183 mg
  • 61%
  • Sodium
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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