Rating: 3 stars
88 Ratings
  • 5 star values: 23
  • 4 star values: 19
  • 3 star values: 13
  • 2 star values: 18
  • 1 star values: 15
Sara Quessenberry

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Credit: Jose Picayo

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.

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  • Meanwhile, heat the oil in a large nonstick skillet over medium heat.

  • Add the potatoes, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, covered, stirring occasionally, for 10 minutes.

  • Add the shallots and rosemary. Cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.

  • Toss the pasta with the potato mixture, Parmesan, and reserved cooking water. Dollop with the ricotta before serving.

Nutrition Facts

551 calories; fat 13g; saturated fat 4g; cholesterol 16mg; sodium 566mg; protein 20g; carbohydrates 87g; fiber 7g.
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