Penne With Ricotta

• 2 cups penne pasta
• 2 tablespoons butter
• 3 tablespoons parsley (fresh is possible)
• 1/2 cup ricotta cheese
• 1 pinch nutmeg
• 1 pinch cinnamon
• salt
• pepper
• 1/2 cup whipping cream
• 2 tablespoons olive oil
• 1/4 vegetable bouillon cube
• 1 small onion

1. Bring a pot of salted water to a boil, add the penne and cook for 10 minutes or until tender but still firm to taste.
2. In the meantime, finely slice the onion and cook in a small pot with some olive oil or butter. Heat a 1/2 cup of water, add in the vegetable bouillon. Once the onion is properly cooked (should be tender), add everything else in, including the bouillon -- salt and pepper to taste. Stir the sauce frequently over low heat, should turn into a nice even mixture.
3. Once the pasta is finished cooking, drain and add to the sauce. Stir a few times, turn off the heat, cover the pot, and let set for 5 to 10 minutes.

penne pasta, butter, parsley, ricotta cheese, nutmeg, cinnamon, salt, pepper, whipping cream, olive oil, vegetable bouillon cube, onion

Taken from www.food.com/recipe/penne-with-ricotta-128301 (may not work)