Cooking Light has hit the nail on the head with their budget cooking section lately. This month’s issue had ‘feed 4 for less than $10’, and this recipe totaled in at $6.48. Pretty awesome!
If you haven’t tried making your own ricotta before, this is the perfect recipe to try it out on. I mean, really, you just boil whole milk and buttermilk together and drain. It’s that simple and it really doesn’t take much time at all. And then you can tell everyone that you make your own cheese. Sounds impressive, doesn’t it? Well, not only is it impressive, it’s delicious as well. It has such a distinctly different taste than the stuff you buy at the grocery store. It’s just fresher, creamier, yummier. Don’t try to sub the store bought stuff in this recipe either. There are so few ingredients that you need the ricotta to be excellent.
I am pretty excited about using this recipe once I can put all of the veggies out of my own garden in the backyard but for the time being, I had to make due with what my local HEB had. I subbed basil in place of the mint, mainly because I think basil is the best herb in existence, and I thought it was wonderful. This was a great fresh, simple, quick, summery pasta dish.