Pasta al Limone with Ricotta Cheese

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

  • ¼ cup (50 mL) butter
  • 2 tbsp (30 mL) chopped fresh sage
  • 1 tbsp (15 ml) crushed garlic
  • ¾ cup (175 mL) vegetable broth
  • 1-½ cup (375 mL) 35% whipping cream
  • 2 tbsp (30 mL) fresh lemon juice
  • 1 cup (250 mL) fresh or frozen small green peas
  • 1 cup (250 mL) Canadian Ricotta cheese
  • Salt and freshly ground pepper
  • 1 lb (500 g) fresh pasta
  • ½ cup (125 mL) freshly grated Canadian Parmesan cheese
  • ¼ cup (50 mL) finely chopped fresh basil or mint

 

  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; sauté, 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.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Yield: 4 main course or 6 side dishes

Cooking Tips: Fresh herbs are essential in this recipe.

Watch the garlic carefully so that it does not turn from brown to burnt.

Nutritional Information

Per serving (side dish)

  • Energy 634 Calories
  • Protein 20 g
  • Carbohydrates 55 g
  • Fat 37 g
  • Fibre 4 g
  • Sodium 507 mg

Here are the key nutrients provided by a serving:

Nutrient (% DV)

  • Calcium 24% / 263mg
  • Folate 65%
  • Vitamin A 43%
  • Thiamine 38%
  • Vitamin B12 35%