Serves 2.

INGREDIENTS

  • 1/4 cup (1/2 stick) butter
  • 1 large garlic clove, minced
  • 3/4 pound ricotta cheese
  • 2 tablespoons whipping cream
  • 2 tablespoons chopped fresh italian parsley

  • 9 ounces linguine

    DIRECTIONS

    Melt butter in heavy small saucepan over medium heat. Add garlic and sauté 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.