• 1serving
  • 1959calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup non-fat ricotta cheese -- processed to make

  3. -- sm 1/4 cup evaporated skim milk

  4. 1 drop liquid smoke -- up to

  5. (no more than this b/c it is potent)

  6. 2 ounces parmesana reggiano -- freshly grated

  7. freshly ground pepper to taste

  8. 1 spray olive oil

  9. ground nutmeg -- dash

Instructions Jump to Ingredients ↑

  1. Take the processed ricotta and place in sauce pan that has been sprayed with olive oil lightly. Slowly heat up the cheese to just below boiling, add the liquid smoke and then the milk and Parmesan cheese. Stir until creamy and slightly thickened. Add pepper to taste. Place on top of favorite pasta. Add grated nutmeg and toss to blend with pasta.


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