Rotelle With Basil and Parsley Ricotta

• 1 cup ricotta cheese
• 1 egg
• 14 cup parsley, chopped
• 14 cup fresh basil, chopped
• 14 cup parmesan cheese, grated
• 1 pinch nutmeg
• 12 ounces rotelle pasta

1. Whisk the ricotta, egg, parsley, basil, Parmesan and nutmeg in a large bowl.
2. Cook the pasta in a large pot of boiling salted water until al dente, about 12 minutes.
3. Drain.
4. Add immediately to the bowl of ricotta.
5. Toss to coat the hot pasta.

ricotta cheese, egg, parsley, fresh basil, parmesan cheese, nutmeg, pasta

Taken from www.food.com/recipe/rotelle-with-basil-and-parsley-ricotta-297052 (may not work)