Title: Sweet Ricotta and Fusilli
Categories: Cheese Dessert Pasta
Yield: 4 Servings
| 1/2 | lb | Fusilli pasta |
| 3/4 | c | Ricotta cheese |
| | pn | Salt |
| 1 | tb | Sugar |
| 1/4 | ts | Vanilla |
| 1/4 | ts | Lemon rind; grated |
| 1/4 | ts | Cinnamon |
| | | Milk; heated |
| | | Lemon rind; for garnish |
Recipe by: The New Pasta Cookbook Cook fusilli until al dente. In a bowl,
blend ricotta, pinch salt, sugar, vanilla, lemon rind and cinnamon. Add
just enough hot milk to make a smooth sauce. Taste for seasoning. Drain
fusilli and toss through ricotta sauce. Serve immediately, decorated with
lemon rind and sprinkled with cinnamon. Typed by Diana Rattray