Spaghetti with Ricotta

Prep: 5 min, Cook: 15 min.


For 4 servings:

  • 340 g spaghetti
  • 250 g part-skim ricotta cheese
  • 1 clove garlic, crushed
  • 1/4 tsp basil, or 2 tsp fresh, chopped
  • 1/8 tsp salt (optional)
  • 2 tbsp grated Parmesan cheese

Cook pasta in boiling water until al dente. Drain pasta, reserving 2 tbsp (30 g) cooking liquid. Combine ricotta, garlic and basil in a heavy saucepan over medium low heat. Cook 4 minutes or until mixture is hot. Season with salt and pepper to taste. Stir ricotta mixture into pasta and add reserved cooking liquid. Serve with Parmesan.

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