As Aired on August 27, 2013
Recipe Courtesy Chef Bryan Woolleywww.cookingwithchefbryan.com
1 pkg spaghetti
1 cup finely chopped Italian Parsley
1/2 cup ricotta cheese
pinch of nutmeg and cinnamon
1 cup unflavored greek yogurt
1/2 cup chicken stock
1 cup toasted finely chopped almonds
1/2 cup toasted pinenuts (optional)
salt and pepper to tasteDirections:
1.) Cook pasta as directed on package. Drain the pasta when cooked and return to the pan. Toss with 3 tbsp butter and about 1/2 cup of chopped parsley. Cover and keep warm.
2.) To make the sauce simply combine the almonds, ricotta cheese, nutmeg, cinnamon, and Greek yogurt in a sauce pan and slowly heat while stirring. A thick paste will form.
3.) Stir into the pan about 3 tbsp of olive oil and the chicken stock to create a smooth sauce. Salt and pepper to taste.
4.) Pour the sauce over the warm spaghetti and toss to coat.
5.) Transfer the pasta to a large platter and sprinkle with chopped parsley, parmesan cheese (if desired) and pine nuts (optional). Serve and Enjoy!
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