Fettuccine with Ricotta and Dill Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe has been modified from The New Pasta Cookbook . I have been looking for a way to make pasta sauce with Ricotta and this fits the bill! Ingredients:
1 lb fettuccine, whole wheat or 3/4 lb dried fettuccine |
1 clove garlic, crushed |
2 1/2 cups ricotta cheese |
1 1/2 cups milk |
1 1/2 teaspoons salt |
1 pinch white pepper |
1 pinch red pepper flakes |
1 pinch cayenne pepper |
1/2 red bell pepper, chopped |
2 tablespoons fresh dill, chopped |
parmesan cheese (optional) |
Directions:
1. Cook fettuccine in boiling water until al dente.
2. In blender or food processor, blend garlic, ricotta, milk, salt.
3. Stir in the chopped pepper and dill.
4. When pasta is al dente, mix 1-2 Tbs cooking water through the sauce, then drain pasta.
5. Add sauce to pasta and mix to coat before serving.
6. Top with Parmesan cheese if desired.
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