An Italian springtime favourite, this quick and simple pasta dish really showcases your cheese-making skills.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2012
- 12 oz spaghettini
- 2 tablespoons butter
- 3/4 cups fresh bread crumbs
- 2 cups Homemade Ricotta recipe
- 1/4 cup chopped fresh basil parsley and/or chives
MethodIn large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Reserving 1 cup of the cooking liquid, drain and return pasta to pot.
Meanwhile, in skillet, melt butter over medium-high heat; toast bread crumbs, stirring often, until crisp and golden, about 3 minutes. Remove and set aside.
Add ricotta, basil and 1/2 cup of the cooking liquid to pasta; toss until coated, adding more liquid if desired.
Transfer to serving dish; sprinkle with 2 tbsp of the bread crumbs. Serve remaining crumbs separately to sprinkle on top.
Nutritional facts Per serving: about
- Sodium 511 mg
- Protein 24 g
- Calories 589.0
- Total fat 23 g
- Potassium 237 mg
- Cholesterol 74 mg
- Saturated fat 13 g
- Total carbohydrate 71 g
- Iron 25.0
- Folate 90.0
- Calcium 40.0
- Vitamin A 18.0
- Vitamin C 3.0