Pasta with Ricotta and Turmeric

While fusilloni pasta cooks, whip up a quick sauce made with creamy fresh ricotta, ground turmeric, and a touch of pepper.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 488 Calories

Ingredients

• 1 teaspoon ground turmeric
• 1 pinch salt to taste
• 6 ounces fusilloni pasta
• 1 cup ricotta cheese, drained
• 0.5 teaspoon ground black pepper
• 0.25 cup finely grated Grana Padano cheese

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.

Step 2

Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.

Step 3

Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.