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Orechiette with Ricotta and Basil





Yields
Makes 4 servings

Notes: This pasta dish comes from Wildwood Restaurant & Bar in Portland. As a variation, use fromage blanc instead of chèvre (goat) cheese. For a creamier dish, stir in more hot broth.

 12 ounces dried orechiette pasta
 1 1/2 teaspoons minced garlic
 2 teaspoons olive oil
 1 cup (8 oz.) whole-milk ricotta cheese
 1 cup fat-skimmed chicken broth
 1 cup frozen petite peas
 1/2 cup minced fresh basil leaves
  Salt and pepper
  Lemon wedges
Step 1
1

Cook pasta in 3 quarts boiling water until just tender to bite, about 8 minutes.

Step 2
2

Meanwhile, in a 10- to 12-inch frying pan over medium heat, stir garlic in oil until limp, about 2 minutes. Add cheese, broth, and peas and stir until simmering, 4 to 5 minutes.

Step 3
3

Drain pasta; return to pan. Add cheese mixture to pasta and mix well. Add basil and mix again. Add to taste salt, pepper, and juice from lemon wedges.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories492
% Daily Value *
Total Fat 12g16%

Saturated Fat 5.8g29%
Cholesterol 33mg11%
Sodium 141mg7%
Total Carbohydrate 72g27%

Dietary Fiber 5.2g19%
Protein 23g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.