My eldest asked that I make this pasta with ricotta cheese. She remembered that she used to love it and asked for it so many times she finally got sick of it. She said she also remembered taking it to the pool to eat at room temperature. At dinner tonight she said it was as good as she remembered. I think she packed some for her lunch today.
Pasta with Ricotta
- 1 cup ancini di pepe pasta or other small pasta
- 2 tsp butter
- 1/2 cup ricotta cheese
- Cook the pasta in boiling salted water until done, about 10-11 minutes. Drain but reserve a bit of the water in case the pasta is too dry at the end.
- Mix the pasta with the butter and ricotta. If it’s too dry, add a bit of the hot pasta water to moisten.
I’m sure it would be good with different types of pasta but the little ball shape is kind of fun.
I served this with steamed green beans sprinkled with Penzey’s Muskego mix and some chicken tenders sprinkled with Greek seasoning and sauteed. Simple but good.