Pasta Ricotta

8oz Polly-O ricotta*

1 lb shell pasta

Romano cheese

1-cup Italian parsley, chopped

1. Fill an 8qt pot with water, add 3 TBLS of salt and bring to a boil.

2. Add pasta to boiling water, stir and cook 8-9 minutes. Check package directions for cooking times.

3. Reserve 2 cups of pasta water. Drain pasta.

4. Add pasta back to pot. Stir in ricotta and parsley.

5. Serve with romano cheese and a drizzle of pasta water.

* Grocery store ricotta is too gritty, I use Polly-O or I make my own ricotta.