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© Lillys-Table.com Photo of Sage-Ricotta Pasta
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Fall

Sage-Ricotta Pasta

from Squash & Greens over Sage-Ricotta Pasta with Pear & Beet Salad, the Week of October 11, 2015.
View the next recipe for this meal.

Ricotta cheese is melted with a bit of milk and sage butter to be tossed on to pasta. Easier then an alfredo sauce while lending a more interesting texture and flavor.

Ingredients

  • 8 ounces pasta, whole wheat fettucine, brown-rice works well too
  • 2 tablespoons butter, unsalted
  • 1 tablespoon olive oil, olive oil
  • 2 cloves garlic
  • ½ cup sage, fresh leaves, roughly chopped, divided
  • 1 lb ricotta cheese
  • ½ cup milk, or half & half

Serving Size: 2 People



 

Preparation Instructions

Bring a large pot of water up to a boil. Add the pasta and boil according to the package directions, about 6-10 minutes for wheat pastas and 10-14 minutes for brown-rice pasta.

Meanwhile, melt the butter and olive oil in a pot or large skillet over medium heat. Add the crushed garlic and as soon as it begins to sizzle add half of the sage, toss lightly in the garlic.

Then add the ricotta. Stir into the garlic butter and pour in the milk or half & half. Once it begins to bubble slightly reduce to the lowest setting until the pasta is ready.

Drain the pasta well. Toss the pasta into the ricotta mixture and add the remaining sage.

It could clump up as it waits, so serve as soon as possible. If it seems too sticky or cools down too much add a splash of milk turn the heat up to medium and toss lightly.