+
0 (0)

Categories: Main courses, Vegetarian

Pasta for Two

Pasta for Two
Al Seib / Los Angeles Times

Dear SOS: I'm trying to make a light cream sauce for pasta that is flavorful but healthful. I start with a few vegetables and a reduction of white wine, then add milk rather than cream. Usually the milk separates. I ... Read more

Total time: 20 minutes | Serves 2
  • 1/2 pound penne
  • Salt
  • 1 tablespoon butter
  • 2 tablespoons finely minced shallots
  • 1 small clove garlic, finely minced
  • 1/4 cup dry white wine
  • 1/2 tablespoon flour
  • 1/2 cup ricotta cheese
  • Freshly grated Parmesan cheese

Step 1Cook the penne in boiling salted water until al dente, about 10 minutes. Drain, reserving 1/2 cup of the pasta water.

Step 2Meanwhile, melt the butter in a saucepan over medium heat. Add the shallots and garlic and cook for about 3 minutes. Add the wine and continue to cook until the liquid is reduced by half. Whisk in the flour.

Step 3Combine the ricotta and reserved pasta water in a bowl and whisk into the pan. The sauce will thicken immediately. Add the drained pasta to the sauce. Top with grated Parmesan before serving.

Each serving:
338 calories; 261 mg sodium; 47 mg cholesterol; 15 grams fat; 9 grams saturated fat; 36 grams carbohydrates; 13 grams protein; 1.99 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Mejadra
Cumin-crusted sea bass
Pastitsio
Crespelles with prosciutto and zucchini