| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
April 1991 |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter, 1/2 stick |
| 1 |
|
Garlic clove, minced |
| 3/4 |
lb |
Ricotta cheese |
| 2 |
T |
Whipping cream |
| 2 |
T |
Chopped fresh Italian |
|
|
parsley |
| 9 |
oz |
Linguine |
INSTRUCTIONS
Melt butter in heavy small saucepan over medium heat. Add garlic and
saute 2 minutes. Combine ricotta, cream, parsley and butter mixture in
large bowl. Season to taste with salt and pepper. Cook linguine in
large pot of boiling salted water until just tender but still firm to
bite, stirring occasionally. Drain. Toss with ricotta mixture. Serve
immediately. Serves 2. Bon Appetit April 1991 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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