Pasta with Ricotta and Turmeric Recipe

Ingredients

• 6 ounces fusilloni pasta
• 1 cup ricotta cheese, drained
• cup finely grated Grana Padano cheese
• 1 teaspoon ground turmeric
• teaspoon ground black pepper
• 1 pinch salt to taste

Directions

Step 1: Bring a large pot of lightly salted water to a boil.

Step 2: Cook the fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.

Step 3: While the pasta is cooking, whisk together the ricotta cheese, grated Grana Padano, turmeric, and black pepper in a bowl.

Step 4: Gradually add enough pasta water to the sauce mixture to achieve a creamy consistency.

Step 5: Drain the pasta, reserving a bit more pasta water.

Step 6: Gently fold the cooked pasta into the sauce, adding more pasta water if necessary to maintain the creamy texture.

Step 7: Season with salt to taste, then serve immediately.

Nutrition Facts (per serving)

Servings per Recipe: 2

Calories per Serving: 488