Guess what? There is no cream in this “cream” sauce. So why am I calling it a cream sauce? The combination of the ricotta mixed with a little cooking water from the pasta makes a velvety, rich sauce that is as satisfying as a cream sauce without the fat of real cream. I created this dish one night when we had planned to be out, but found ourselves in with very few fresh vegetables on hand and plenty of herbs growing on our back deck.
Preparation time: 5 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 4
Made this last night! It was fabulous. Thanks!
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