Lemon Ricotta Pasta {A Guest Post!}

{Lemon Ricotta Pasta from Dixie Chik Cooks}

Hello! My name is Shea and I host Dixie Chik Cooks. I’m so excited to be guest blogging for Katrina 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 Recipe

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Ingredients

• 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

Instructions

 

• 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...

Original recipes and images © In Katrina's Kitchen

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