May 5, 2011 · 0 comments
Adapted from Martha Rose Shulman via The New York Times
If you’ve been reading Weekly Greens for a while, you may be detecting a pattern. I seem to gravitate towards recipes that include just a few simple ingredients – pasta, a vegetable and a combination of cheeses. This latest is another winner. Because there are so few ingredients, be sure to use the best you can find. Fresh, handmade ricotta enhances this dish tremendously. If you can find it, get it. Of course, you can always make your own fresh ricotta, too.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4 – 6
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