Pasta with Ricotta and Turmeric


A quick and filling meal for two is just minutes away. While fusilloni pasta cooks, whip up a sauce made with creamy fresh ricotta, ground turmeric, and add a touch of pepper.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins


  • 6 ounces fusilloni pasta

  • 1 cup ricotta cheese, drained

  • ¼ cup finely grated Grana Padano cheese

  • 1 teaspoon ground turmeric

  • ½ teaspoon ground black pepper

  • 1 pinch salt to taste


  1. Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.

  2. Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.

  3. Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.

Nutrition Facts (per serving)

488 Calories
13g Fat
68g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 488
% Daily Value *
Total Fat 13g 16%
Saturated Fat 7g 35%
Cholesterol 41mg 14%
Sodium 283mg 12%
Total Carbohydrate 68g 25%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 27g
Vitamin C 0mg 2%
Calcium 410mg 32%
Iron 4mg 19%
Potassium 334mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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