Title: Ricotta Spaghetti
Categories: Pasta Side dish
Yield: 4 Servings

1	lb	Dried spaghetti
1	c	Ricotta cheese
1/4	c	Mascarpone cheese or cream cheese
2	c	Chicken or vegetable broth
		Grated parmesan or pecorino cheese
1/2	c	Thinly sliced chives

In a 5 to 6 quart pan bring about 3 quarts water to a boil over high heat. Add spaghetti and cook until barely tender to bite, about 7 minutes.

When pasta is done, pour into a colander to drain well. At once, add to warm pasta pan the ricotta and mascarpone cheese. Stir over medium heat until well mixed. With a whisk, stir chicken broth into the cheese. Stir until simmering. Ladle about 3 tb of the hot mixture into each of 4 warm, wide shallow bowls.

Return drained pasta to pan with sauce. Mix well with 2 forks, lifting to separate pasta strands. Serve pasta in bowls. Sprinkle with parmesan and chives.

previous

next