Pasta with Ricotta


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This is a comfort food from when we were kids. My mom would make this as a quick snack after school or for dinner.

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lincroft, nj


  • 1 lb. sm. pasta, preferably whole wheat or other grained pasta, any shape
  • 8 oz. low- or non-fat ricotta
  • 1 box frozen spinach or peas, cooked and drained (optional)
  • 1/4 C. grated Parmesan cheese
  • salt
  • 2 grinds black pepper
  • Top with:
  • Pinch parsley and 2 Tbs. grated Parmesan cheese

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Cook pasta in deep pot with salted water (if using peas, add 3 minutes before pasta is done) and drain, reserving 1/2 cup of the liquid. Add remaining ingredients (except parsley and 2 Tbs. cheese) to cooked pasta in pot. Add reserved liquid a little bit at a time until you get the desired consistency. Sprinkle with additional Parmesan cheese and parsley. 

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