Recipe information
Yield
Serves 2
Ingredients
1/4 cup (1/2 stick) butter
1 large garlic clove, minced
3/4 pound ricotta cheese
2 tablespoons whipping cream
2 tablespoons chopped fresh Italian parsley
9 ounces linguine
Preparation
Step 1
Melt butter in heavy small saucepan over medium heat. Add garlic and sauté 2 minutes. Combine ricotta, cream, parsley and butter mixture in large bowl. Season to taste with salt and pepper.
Step 2
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Toss with ricotta mixture. Serve immediately.
