| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La, Times |
4 |
servings |
INGREDIENTS
|
|
Water |
| 2 |
tb |
Extra-virgin olive oil |
|
|
Sea salt |
| 1 |
lb |
Linguini or spaghetti |
| 3/4 |
lb |
Ricotta – preferably rennet-based |
INSTRUCTIONS
Bring 6 quarts water, olive oil and 2 tablespoons salt to boil in large
pot. Add pasta and cook until just tender to the bite, about 7 minutes.
Meanwhile, heat serving bowl with hot tap water. Dry it, place ricotta in
bowl and mash it with a fork. Mix in 3/4 cup of pasta water if using
rennet-based ricotta to loosen it (if using acid or vinegar based ricotta,
omit this step). Drain pasta and toss with ricotta. Taste and season with
salt if needed. Serve immediately. Yields 4 servings.
Each serving: 626 calories; 221 mg sodium; 43 mg cholesterol; 19 grams fat;
88 grams carbohydrates; 24 grams protein; 0.36 gram fiber
Recipe Source: Los Angeles Times - 12-02-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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