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
- 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.
- In a large pot of boiling salted water, cook pasta according to package directions or until desired doneness. Drain.
- 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%