Whole Wheat Pasta With Ricotta
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), chopped fine|
|Milk||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Red pepper flakes||1⁄8 Teaspoon|
|Skim milk ricotta cheese||1 Pound|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Whole wheat spaghetti/Whole wheat fettucini||1 Pound|
|Finely chopped parsley||2 Tablespoon|
1. In a large skillet, heat the butter and olive oil until melted and combined. Add the garlic and saute until pale. Do not brown the garlic.
2. Add the milk, cream, salt, and red pepper flakes. Heat the mixture to just below the boiling point. Then add the ricotta and half the parmesan cheese and blend well with a wire whisk until the mixture is creamy. Set aside but keep warm.
3. Cook the pasta until al dente and drain well. Place in a heated serving bowl and add the ricotta mixture. Toss lightly but well. Sprinkle the remaining 1/2 cup parmesan cheese and the parsley overall.