Creamy Pasta with Ricotta, Mint and Garlic Sauce – a quick and easy creamy pasta dish, with garlic, mint and walnuts that is perfect any night of the week.
You guys are in for another treat today! Kate from Diethood is taking over for today. She is absolutely amazing, and one of the sweetest people I have ever “met”. Kate and I entered the blogging world around the same time, and have been supporting each other since. This summer Kate and I will both be in Chicago and actually get to meet in person for the first time. I am super excited for that! So grab some paper towel, so you can wipe the drool off your key board, and check out this amazing pasta!
Hi-Hi, you guys! I am Katerina, a.k.a. Kate, Kathy, Kat, Katay, and Katherine. I *think* those are all my nicknames. Talk about an identity crisis…
Anywho! I am Katerina ß-Birth Certificate name, and I am the blogger behind Diethood. I like to eat healthy food, but I like cake waaaaay more than kale. Also? I want a super model bod while on a pizza-diet. That’s me in a nutshell.
But, I’m so happy to be with all of you today and I can’t thank Erin enough for inviting me!
Don’t you just love Erin’s place!?! She’s so wonderful! AND bonus?? Her food and I get along really, really well. Especially with all her Chocolate/Peanut Butter creations! For now, I’ve got my eye on that Chocolate Peanut Butter Cream Pie. It looks phenomenal!
As I was trying to come up with something for this guest post, I thought about a chocolate/pb combo for you, but I’ll just leave that to our hostess, the pro of DDD. I went a bit left of that and made you pasta!
I am a fan of pasta so long as it doesn’t involve the usual red pasta sauce. I also like it creamy, but light, flavorful, and on the side of healthy… or somewhere near that. In fact, this Creamy Pasta with Ricotta, Mint and Garlic Sauce is exactly what I prefer.
I saved us a few good calories by not involving heavy cream and going with our pal, part-skim Ricotta cheese. For some flavoring, I turned to our BFF, garlic, and for the sake of our garlicky breath, I included our dear buddy, mint. Then, because I love a crunch, I tossed in a handful of walnuts and called this the best stuff, evah! So obnoxious of me, I know, but I really loved it. I’m Macedonian, thus throwing walnuts in everything is very acceptable. Try it, you might love it as much as US!
If you’re running out of time, make this A.S. on.the. A.P! It doesn’t even take 30 minutes. Just dump it all in the pot and let it go… Let it do its thing. In the meantime, have a glass of Mommy Juice, also known as Chardonnay! Cheers!!
If you’d like to connect with me, you can find me over at my place, Diethood.
Again, THANK YOU, ERIN, for having me! xo
- 8- ounces Fettuccine Pasta
- 1/2- cup Part Skim Ricotta Cheese
- 1/4- cup 1% milk
- 2 garlic cloves , finely chopped
- 1 tablespoon fresh chopped mint leaves
- Salt and fresh ground pepper , to taste
- Handful of chopped walnuts
Cook 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. If it’s too thick for your taste, add a little more milk, about a tablespoon at a time.
Drain the cooked pasta and return to the pan.
Pour the ricotta cheese mixture into the pan and toss together with the pasta.
Add walnuts and season with salt and pepper; mix until well combined.
Thank you so much Kate for taking over for me today! You will definitely want to check out Diethood and follow along on Facebook, Twitter, and Pinterest!