Playing in the Kitchen

I'm so happy I decided to make this today. It definitely hit the spot. Next time I would add either shrimp to the dish or a side of baked chicken. Paolo helped and made garlic bread that turned out delicious. Adding this receipe in my oh so fabulous cook book!

Spaghetti with Herbed Ricotta and Garlic

Serves 4

Recipe by Rebekah Peppler

INGREDIENTS
1 lb spaghetti
5 cloves garlic
1/2 cup basil leaves
1/2 cup parsley leaves
1 small bunch chives (about 1/2 cup, chopped)
2 cups ricotta cheese
1 tablespoon olive oil
kosher salt and freshly ground pepper, to taste

PREPARATION
Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

Thinly slice garlic cloves, and set aside. Slice basil leaves into thin ribbons, and coarsely chop chives and parsley. In a medium mixing bowl, combine the chopped herbs and the ricotta, and mix to combine.

In a large skillet, heat olive oil over medium-low heat, and add sliced garlic. Cook for 2 minutes, until garlic is soft, then add the cooked pasta, 1 1/2 cups of the herbed ricotta, and ¼ cup of the reserved pasta water. Toss together and season with salt and pepper. Continue to heat, tossing occasionally, until the cheese has melted and a sauce has formed.

Transfer to a serving bowl and dollop with the remaining 1/2 cup ricotta.