White Pasta With Garlic Parmigiano Breadcrumbs Recipes
WHIPPED RICOTTA SPAGHETTI WITH GARLIC-PARMESAN BREADCRUMBS
Steps:
- Prepare the breadcrumbs: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Immediately add the breadcrumbs and salt. Cook, stirring occasionally, until toasted, about 2 minutes. Transfer to a bowl and let cool for 5 minutes. Add the lemon zest, Parmesan and parsley. Set aside.
- Meanwhile, cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, until al dente.
- While the pasta cooks, combine the ricotta, Parmesan, cream and 1/2 teaspoon salt in a food processor. Process until super creamy, about 30 seconds. Set aside.
- Drain the spaghetti, leaving behind 1/2 cup of the cooking water in the pot. Add the butter to the pot and bring to a simmer. Add the spaghetti and the ricotta mixture. Remove from the heat and stir vigorously with a pair of tongs until the ricotta and pasta water combine to make a smooth, velvety sauce. Season with a good amount of black pepper.
- Divide the pasta among serving bowls and top each with a hearty sprinkle of the breadcrumbs.
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- Toast the breadcrumbs: Transfer the olive oil and the breadcrumbs to a large saucepan and cook, stirring constantly, over medium/high heat until the breadcrumbs are well browned (about 10 minutes). Reduce heat to medium, add the garlic, the salt and the pepper and cook for 2-3 minutes more, stirring constantly. Remove form the heat.
- In the meantime, cook the pasta in a large pot filled with salted water according to the packaging directions. Drain well and mix in the breadcrumbs, the parsley, the basil, and the nutritional yeast (or Parmigiano).
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