Rotelle with Basil and Parsley Ricotta

Ingredients

1 cup ricotta cheese
1 egg
1/4 cup each packed Italian flat leaf parsley and basil leaves, finely chopped
1/4 cup grated Parmesan cheese
pinch of nutmeg
12 oz. rotelle

Directions

1. Whisk the ricotta, egg, parsley and basil, Parmesan, and nutmeg in a large bowl.

2. Cook the rotelle in a large pot of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain. Add immediately to the bowl of ricotta. Toss to coat the hot pasta. Serve at once.

Source: 365 Ways to Cook Pasta, Harper Collins, 1982.