Linguine with Ricotta

• 1/4 cup (1/2 stick) butter
• 1 large garlic clove, minced
• 3/4 pound ricotta cheese
• 2 tablespoons whipping cream
• 2 tablespoons chopped fresh Italian parsley
• 9 ounces linguine

1. Melt butter in heavy small saucepan over medium heat.
2. Add garlic and saute 2 minutes.
3. Combine ricotta, cream, parsley and butter mixture in large bowl.
4. Season to taste with salt and pepper.
5. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
6. Drain.
7. Toss with ricotta mixture.
8. Serve immediately.

butter, garlic, ricotta cheese, whipping cream, fresh italian parsley, linguine

Taken from www.epicurious.com/recipes/food/views/linguine-with-ricotta-1614 (may not work)