PASTA WITH RICOTTA AND TURMERIC

Pasta with Ricotta and Turmeric image

A quick and filling meal for two is just minutes away. While fusilloni pasta cooks, whip up a sauce made with creamy fresh ricotta, ground turmeric, and add a touch of pepper.

Provided by Buckwheat Queen

Categories World Cuisine Recipes European Italian

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

6 ounces fusilloni pasta
1 cup ricotta cheese, drained
¼ cup finely grated Grana Padano cheese
1 teaspoon ground turmeric
½ teaspoon ground black pepper
1 pinch salt to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.
Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 68.1 g, Cholesterol 40.9 mg, Fat 12.6 g, Fiber 3.2 g, Protein 26.5 g, SaturatedFat 7 g, Sodium 283 mg, Sugar 3.2 g