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Pasta Ricotta Alla Siciliana Recipe

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This recipe for Pasta Ricotta Alla Siciliana is from Italian Vegetarian and Vegan , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. linguine
3/4 lb. fresh ricotta
1/2 c. olive oil
10 garlic cloves chopped
2 c. chopped Italian parsley
1/2 c. basil chopped
Romano cheese
black or red chili pepper to taste

Directions:
Directions:
Warm olive oil in small fry pan, add garlic and cook till garlic is slightly golden.. Add parsley and basil.
Cook linguine al dente. Meanwhile, place ricotta in large serving bowl and add water from the boiling pasta and stir into ricotta to form a smooth cream. Fork 1/2 the cooked linguine into the ricotta bowl and the other half into the fry pan, stir and add to ricotta mixture. Continue to toss well. Sprinkle Romano cheese and pepper on pasta and serve immediately.
This recipe is great left-over either cold, reheated or as a frittata. For a frittata, add 1 to 2 beaten eggs, grated cheese and black pepper. Mix well and fry to crisp exterior in 2 tbsp. olive oil in a large non-stick skillet.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
This recipe was given to me by a patient who won the Gilroy garlic festival recipe contest. I have adapted the recipe slightly.

 

 

 

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