Ricotta and Mint Saffron Pasta
How to make healthy vegetarian Saffron Pasta. Our tagliatelle recipe is tossed in creamy saffron sauce and garnished with ricotta & mint.
Servings: 4
Calories: 412kcal
Equipment
- measuring cups
- measuring spoons
- whisk
- cheese grater
- Nonstick Skillet
- Large pot
Ingredients
- 1/4 cup Milk
- 1/2 cup Table Cream
- 1/2 tsp Saffron Threads
- 1 tbsp Dry Sherry
- Kosher Salt and Black Pepper
- 1 tbsp Butter
- 1/2 cup Pecorino Cheese grated
- 250 g Tagliatelle Pasta
- 1/2 cup Ricotta Cheese
- 1/4 cup Fresh Mint
Instructions
- In a liquid measuring cup, microwave the milk, cream and saffron until warm, about 1 minute. Stir then cool to infuse.
- In a large skillet whisk together the saffron cream, dry sherry and 1/2 teaspoon of salt and pepper. Add the butter and simmer on low heat for 5-7 minutes to thicken. Stir in the pecorino cheese until the sauce is velvety and smooth.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, then drain. Add the pasta to the skillet and toss in the saffron cream sauce.
- Divide saffron pasta into 4 bowls. Top Saffron Tagliatelle with dollops of fresh ricotta cheese and mint leaves. Serve immediately.
Nutrition
Calories: 412kcal | Carbohydrates: 43.9g | Protein: 17.3g | Fat: 17g | Saturated Fat: 9.2g | Cholesterol: 48mg | Sodium: 360mg | Potassium: 113mg | Fiber: 1.9g | Sugar: 0.8g | Calcium: 224mg | Iron: 1mg