European Recipe › Pasta with Ricotta and Turmeric

A quick and filling meal for two is just minutes away. While fusilloni pasta cooks, whip up a sauce made with creamy fresh ricotta, ground turmeric, and add a touch of pepper.

Ingredients

• 6 ounces fusilloni pasta
• 1 cup ricotta cheese, drained
• ¼ cup finely grated Grana Padano cheese
• 1 teaspoon ground turmeric
• ½ teaspoon ground black pepper
• 1 pinch salt to taste

Cooking Directions

1. Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
2. Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.
3. Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.

Nutrition Facts

• calories488.1
• carbohydrateContent68.1 g
• cholesterolContent40.9 mg
• fatContent12.6 g
• fiberContent3.2 g
• proteinContent26.5 g
• saturatedFatContent7 g
• sodiumContent283 mg
• sugarContent3.2 g