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Ingredientes
- Â Â Water as needed
- 2 Tbsp. extra-virgin extra virgin olive oil
- Â Â Sea salt to taste
- 1 lb spaghetti">linguini or possibly spaghetti
- 3/4 lb ricotta - preferably rennet-based
Direcciones
- Bring 6 qts water, extra virgin olive oil and 2 Tbsp. salt to boil in large pot. Add in pasta and cook till just tender to the bite, about 7 min.
- Meanwhile, heat serving bowl with warm tap water. Dry it, place ricotta in bowl and mash it with a fork. Fold in 3/4 c. of pasta water if using rennet-based ricotta to loosen it (if using acid or possibly vinegar based ricotta, omit this step).
- Drain pasta and toss with ricotta. Taste and season with salt if needed. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 613 | |
| Calories from Fat 154 | 25% |
| Total Fat 17.34g | 22% |
| Saturated Fat 6.87g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 96mg | 4% |
| Potassium 351mg | 10% |
| Total Carbs 88.15g | 24% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.27g | 2% |
| Protein 24.41g | 39% |
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