Summer Ricotta Alfredo


  • 15 oz. Galbani® Ricotta
  • 4 Tbsp. Galbani® Parmesean, grated
  • 2 cloves garlic, minced
  • 1 tsp. olive oil
  • 1 cup water
  • 1/2 tsp. cayenne pepper
  • 1 lb. rotini pasta, cook as directed
  • salt and pepper


  • In large sauté or saucepan, sauté garlic in olive oil.
  • Whisk in ricotta and water and bring to a simmer. Continue whisking until desired creaminess is reached, then remove from heat. (Add more water if sauce is too thick.)
  • Add cayenne pepper, parmesan cheese, salt and pepper to taste. Add the cooked pasta, toss and serve immediately.


  • Top with grilled chicken, steak, shrimp and vegetables.