Ricotta Spaghetti recipe

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Ingredients

¾ pound spaghetti
1 clove garlic, minced
1 cup part-skim ricotta cheese
2 teaspoons chopped fresh basil
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese

Nutrition Info

275.1 calories
carbohydrate: 44.7 g
cholesterol: 14.2 mg
fat: 4.6 g
fiber: 1.8 g
protein: 12.8 g
saturatedFat: 2.5 g
servingSize: -
sodium: 80.2 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, reserving 2 tablespoons of the cooking water.

  2. Stir the garlic, ricotta, and basil in a saucepan over medium-low until hot, about 4 minutes. Season to taste with salt and pepper, stir in the spaghetti and reserved water from cooking the pasta. Sprinkle with Parmesan cheese to serve.

Recipe Yield

6 servings

Recipe Note

A good alternative to regular macaroni and cheese!

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