|¼ cup||Butter; (1/2 stick)|
|1 large||Garlic clove; minced|
|¾ pounds||Ricotta cheese|
|2 tablespoons||Whipping cream|
|2 tablespoons||Chopped fresh Italian parsley|
Melt butter in heavy small saucepan over medium heat. Add garlic and saute 2 minutes. Combine ricotta, cream, parsley and butter mixture in large bowl. Season to taste with salt and pepper.
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Toss with ricotta mixture. Serve immediately.
Bon Appetit April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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