Lemon Ricotta Pasta

I’m so excited to be guest blogging for Katrina from In Katrina’s Kitchen today! Don’t you just love her 😉

Today I am sharing a recent dish I made, Lemon Ricotta Pasta. I started out making a simple creamy sauce to accommodate my daughter’s pickiness….but after throwing this in and that the end result was a much more complex (and yummy) flavor than I expected. This is light enough for a side dish, but definitely has just enough richness to be a main. I put grilled chicken with it and it was delicious. Feel free to alter the ingredients to your taste – I think next time I’ll be adding more lemon and cayenne.

Lemon Ricotta Pasta

1 15 oz container whole-milk Ricotta cheese

Juice from 1 lemon

1 tsp cayenne pepper

1/2 cup white wine

1 cup chicken broth

1/4 cup Parmesan cheese

1 clove garlic, minced

Olive oil

Salt and pepper (to taste)

Spaghetti, cooked

Swirl about a tablespoon of olive oil in a large saute pan over medium high heat. Add the garlic and saute until fragrant. Turn the heat down to medium and add the ricotta cheese and give it a good whisk. Add the rest of the ingredients, whisk until all combined and bring to a slow boil. Cover with a lid, but keep an eye on it. Simmer for about 5 minutes or so until thickened. If it’s too thin, whisk in a little spoonful of flour and cook a few minutes longer.

Serve over pasta. Enjoy…

Please make sure you visit Katrina’s site!

Thanks so much Katrina!

Enjoy

~Dixie Chik~