Pasta al Limone with Ricotta Cheese |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Fresh pasta coated with cream, Canadian cheese and fresh herbs makes for a spectacular refreshing light tasting side dish. Ingredients:
1/4 cup butter |
2 tablespoons chopped fresh sage |
1 tablespoon crushed garlic |
3/4 cup vegetable broth |
1 1/2 cups 35% whipping cream |
2 tablespoons fresh lemon juice |
1 cup fresh or frozen small green peas |
1 cup canadian ricotta cheese |
salt and freshly ground pepper |
1 pound fresh pasta |
1/2 cup freshly grated canadian parmesan cheese |
1/4 cup finely chopped fresh basil or mint |
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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