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This creamy fettuccine pasta with ricotta garlic sauce is an easy weeknight dinner that’s bursting with flavor! Made with ricotta cheese, garlic, fresh mint, and crunchy walnuts, this rich and delicious pasta recipe comes together in minutes.
AND? I’m officially an arrogant soccer mom. Yesterday it was 35-degrees, it was windy, it was cold and icy, buuuuut THIS mom was out there on the fields screaming out at her daughter every time that the ball was in her possession. I am obsessed! GO WILDCATS!
Ahem… calm down… think about pasta… creamy and garlicky… and? tranquility enters.
Had you asked me fifteen years ago what my favorite food in all the land was, I would have loudly proclaimed ANYTHING, BUT PASTA! I blame it on the red tomato sauce. Don’t get me wrong, I do love spaghetti sauce, but not that runny and thin juices-of-tomatoes type of sauce. Capisce?
However, an introduction to white creamy sauces was all I needed to turn that around. And not the jarred alfredo sauce… uhm… no way. Homemade, light, bright and garlicky is the way to my pasta loving heart.
And the way to this Creamy Pasta with Ricotta, Mint and Garlic Sauce is at Erin’s place! FOLLOW ME!
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Creamy Fettuccine Pasta
Ingredients
- 8 to 10 ounces fettuccine
- ½ cup part skim ricotta cheese
- ¼ cup milk
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh mint leaves, or your favorite fresh herbs
- salt and freshly ground black pepper
- chopped walnuts, for garnish, optional
Instructions
- Cook the pasta. Cook the fettuccine according to the directions on the package.
- In the meantime, prepare the sauce. Combine ricotta, milk, chopped garlic, and mint in your mixer’s bowl; beat on medium-low until smooth. You can also use a blender. If it’s too thick for your taste, add a little more milk, about a tablespoon at a time.
- Combine the pasta and cheese mixture. Drain the cooked pasta and return it to the pan. Pour the ricotta cheese mixture into the pan and toss together with the pasta.
- Finish and serve. Season with salt and pepper, then taste and adjust if needed. Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I have made this three times; first time with chicken souvlaki, the second with lamb kabobs and the third with oregano shrimp. I serve with my take on a greek caprese, tomoatoes, feta cheese, kalmata olives, fresh oregano and a drizzle on lemon greek olive oil.
Yes please to creamy pasta, I could hug you! 🙂
I don’t like tomato sauce so I know I would love this and want to eat it all the time. Going to check out the recipe now!
I bet the Mint must give it a nice flavor, never thought about that.