Pastasciutta con la Ricotta is a quick, healthy pasta dish that will work well as a light meal, if served with a tossed salad. The recipe is from the Casentino mountains between Arezzo and Florence, and quite traditional.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- Pasta (see below for amounts)
- Fresh ricotta
- Spinach or beet greens (optional)
Preparation:
The Italian recipe I worked from doesn't give proportions; to serve four I'd figure a pound of pasta (400 g), a half pound of fresh ricotta (225 g). If you decide to use it, you will also need a packed half cup of cooked minced spinach or beet greens.
Set pasta water to boil, salt it lightly, and put the ricotta through a strainer to soften it, then work a tablespoon of melted unsalted butter into it, and season it to taste with salt and pepper. You can also add, if you like, some cooked minced beet greens or spinach to the ricotta mixture, and in this case season lightly with nutmeg as well.
When the pasta is done drain it, and before it has stopped dripping transfer it to a bowl, Stir the ricotta into the pasta and serve with tangy grated Tuscan pecorino on the side (if need be substitute a mild Romano), and a dry white wine.
Set pasta water to boil, salt it lightly, and put the ricotta through a strainer to soften it, then work a tablespoon of melted unsalted butter into it, and season it to taste with salt and pepper. You can also add, if you like, some cooked minced beet greens or spinach to the ricotta mixture, and in this case season lightly with nutmeg as well.
When the pasta is done drain it, and before it has stopped dripping transfer it to a bowl, Stir the ricotta into the pasta and serve with tangy grated Tuscan pecorino on the side (if need be substitute a mild Romano), and a dry white wine.
