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  • Ricotta & Cauliflower Pasta

    Recipe for Ricotta & Cauliflower Pasta.

    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


    • 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.
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    Ricotta & Cauliflower Pasta

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