Pasta al Limone with Ricotta Cheese Recipe - Allrecipes.com
Pasta al Limone with Ricotta Cheese Recipe
  • READY IN 25 mins

Pasta al Limone with Ricotta Cheese

Recipe by  

"Fresh pasta coated with cream, Canadian cheese and fresh herbs makes for a spectacular refreshing light tasting side dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. In a large skillet, combine butter and sage; heat over medium-high heat, stirring constantly until butter melts and sage starts to sizzle. Add garlic; saute, for about 1 minute or until butter and garlic start to brown. Gradually pour in vegetable broth, cream and lemon juice; cook stirring occasionally for about two minutes or until it comes to a boil. Add peas; return to boil, cook stirring occasionally, for about 3 minutes or until slightly thickened. Stir in Ricotta cheese and cook stirring until combined. Remove from heat.
  2. In a large pot of boiling salted water, cook pasta according to package directions or until desired doneness. Drain.
  3. Add pasta to cream sauce in pan; toss to coat. Sprinkle with Parmesan cheese and basil; toss to coat. Season to taste with salt and pepper. Serve immediately.
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Footnotes

  • Fresh herbs are essential in this recipe.
  • Watch the garlic carefully so that it does not turn from brown to burnt.
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Reviews More Reviews

Mar 27, 2015

I made this with half and half and the sauce curdled when I added the lemon. I don't know if having full fat cream would have made a difference? Acid + dairy=curds. Next time I will add the lemon juice at the end.

 
Jan 16, 2015

This was tasty. Added some red peppers cause I needed to use them, and used boxed spaghetti noodles. Only recommendation would be to get the water boiling first then start making the sauce, that way the meal is prepared in a more timely manner.

 

5 Ratings

Oct 22, 2014

This was a nice change from the normal pasta dishes. I liked the freshness the peas and lemon gave the dish. Definitely a summer meal.

 
Aug 04, 2015

Loved the flavor. Didn't have any problems with curdling, though I added the lemon after the cream. Didn't have any fresh sage so substituted ground sage at last minute.....a mistake as it affected the color. Lesson learned......definately need fresh sage. Taste was still very good though.

 
Apr 07, 2015

This was a lovely addition to my Easter dinner. The freshness of flavors was so nice.

 

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Nutrition

  • Calories
  • 634 kcal
  • 32%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 328 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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