| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Pasta |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Ricotta Cheese — at room |
|
|
Temperature |
| 3 |
tb |
Milk |
| 1/4 |
c |
Parmesan Cheese — freshly |
|
|
Grated * |
| 1/2 |
lb |
Fettucine |
| 2 |
tb |
Unsalted Butter |
| 1/4 |
c |
Parsley — minced |
|
|
Salt And Pepper |
INSTRUCTIONS
* Plus extra for topping.
Heat serving plates in warm oven while cooking pasta.
Put ricotta, milk, and parmesan in blender and blend until creamy. When
pasta is done, drain and add butter to it. Add ricotta mixture, parsley,
salt and pepper. Serve with additional grated parmesan.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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