Popular Features:
View Cart

Penne with Ricotta and Green Garlic Sauce

 
Penne with Ricotta and Green Garlic Sauce
default recipe image
photo credit: Ev Thomas
Penne served with a sauce of green garlic, parsley, ricotta, butter and Parmesan cheese.
Recipe By: Knoll Organic Farms
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

    • 1 1/2 cups fresh whole-milk ricotta
    • 1/2 cup finely minced green garlic
    • 2 tablespoons minced parsley
    • 1 pound dried penne or fusilli pasta
    • 2 tablespoons butter
    • 1/4 cup freshly grated Parmesan cheese plus grated Parmesan for the table

Instructions

Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. 

Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning.

Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.

Additional Notes

Salt and freshly ground pepper to taste

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Jimmy's Mayhaw Wine

    A recipe for making wine using mayhaw fruit.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Summer Squash and Gruyere Frittata

    We used yellow crookneck squash for our Summer Squash and Gruyere Frittata but zucchini or any summer squash will work. This will serve 4 people with a nice side of fresh fruit. We made it for two of us and we still have half for leftovers.