April 21, 2009

Receipe recommendation: Using up that Ricotta

Posted in Pasta: stovetop, Rambling tagged , , at 9:05 pm by jenniec00ks

From foodnetwork.com

From foodnetwork.com

So the first dish only used about 1/2 to 3/4 of the typical 15oz. tub of ricotta cheese.  You could make a super-mini lasagna or Giada’s whole-wheat linguine with green beans, ricotta, and lemon.  I guess her lengthy title just about sums up that dish.  It’s fast, healthy, and you can’t taste the whole-wheat in the pasta.  I’ve made twice but didn’t quite capture it on camera – so I’ll do it in photos some other time.  I just couldn’t let that bit of ricotta left in your fridge spoil.

PS, this recipe is also in her latest cookbook, Giada’s Kitchen, in case the link above stops working.

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