Saturday, March 5, 2016

Creamy Ricotta Spaghetti

While I love spending hours in the kitchen, there are some days that there's so much going on that a quick and easy dinner is the way to go.

I recently gave this recipe a try (courtesy of delish). The idea of using ricotta as a sauce intrigued me.

There are only three steps to this recipe. 

First cook the spaghetti and reserve one cup of the pasta water before draining.

Next, saute some garlic and stir in the ricotta, some of the pasta water, and a bit of lime zest. The recipe calls for lemon zest, but that fruit isn't readily available here. Limes, on the other hand, we have by the boatload.

Finally, add the pasta to the sauce and give it a mix so all the spaghetti is coated.

I garnished our plates with a bit of crushed red pepper and chopped basil. Overall, we thought the dish was okay, but not great. The ricotta worked well as the sauce, but it just felt like something was missing from a flavor standpoint.

A number of days later, I made this again. But this time, I added some chopped tomatoes and crispy bacon. That did the trick! Unfortunately, I forgot to take a picture. But imagine a forkful of pasta, drenched in the creamy ricotta sauce, the burst of tomato goodness, and the salty crunch of bacon bits all in one bite. it was delicious. 

I think this is a good, basic recipe that can be a vehicle for almost anything you might have hanging out in your fridge, looking for a home. Have leftover chicken bits? Broccoli? Throw 'em in there and in 20 minutes you can have dinner on the table.

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