| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
April 1991 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Butter; (1/2 stick) |
| 1 |
lg |
Garlic clove; minced |
| 3/4 |
lb |
Ricotta cheese |
| 2 |
tb |
Whipping cream |
| 2 |
tb |
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
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