Ricotta & Cauliflower Pasta

Recipe for Ricotta & Cauliflower Pasta.

In an effort to change things up with our usual (almost) weekly pasta dish, I was experimenting in the kitchen last week to try to create a new pasta that was easy to make, inexpensive, and of course – tasty.

Luckily, I came up with something just so on my first try. Now we have a new pasta recipe if the regular dish with red sauce just doesn’t excite us one week.

Ricotta & Cauliflower Pasta Recipe

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• Servings: 4

Ingredients:

• 1 Tablespoon Olive Oil
• 1/2 Small Onion, Minced
• 2 Garlic Cloves, Minced
• 2 Tablespoons Butter
• Salt & Pepper
• 1/2 Cup Dry White Wine
• 1/2 cup Chicken Broth
• 2 Teaspoon Thyme
• 4 Cups Pasta
• 1 Cup Ricotta Cheese
• 1 Large Cauliflower, Cut Into Bite Size Pieces
• 1 Teaspoon Lemon Zest
• 1/2 Cup Parmesan Cheese, Grated

Instructions:

1. Bring a large pot of water to a boil.
2. Heat in a large pot over medium heat and add butter. Once butter has melted, add onion and garlic, salt and pepper. Cook 5-7 minutes, or until softened.
3. Add wine, chicken broth, parmesan cheese, cauliflower, lemon zest and thyme. Cover and cook 8-10 minutes, stirring occasionally.
4. Cook pasta until al dente. Add 1 cup of pasta cooking water to the vegetables. Drain pasta and add to veggies. Mix in ricotta and parmesan cheese.
5. Season with salt and pepper and serve.