Pasta with Ricotta and Turmeric recipe

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Ingredients

6 ounces fusilloni pasta
1 cup ricotta cheese, drained
¼ cup finely grated Grana Padano cheese
1 teaspoon ground turmeric
½ teaspoon ground black pepper
1 pinch salt to taste

Nutrition Info

488.1 calories
carbohydrate: 68.1 g
cholesterol: 40.9 mg
fat: 12.6 g
fiber: 3.2 g
protein: 26.5 g
saturatedFat: 7 g
servingSize: -
sodium: 283 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.

  2. Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.

  3. Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.

Recipe Yield

2 servings

Recipe Note

A quick and filling meal for two is just minutes away. While fusilloni pasta cooks, whip up a sauce made with creamy fresh ricotta, ground turmeric, and add a touch of pepper.

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