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3 cups low-sodium chicken broth
2 cups uncooked elbow noodles
1 cup light ricotta cheese
2 tablespoons grated Romano cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
Bring chicken broth to a boil in a medium saucepan. Add the elbow noodles and cook until tender and liquid is almost absorbed, about 8 minutes. Cover and keep warm.
Place ricotta cheese in a food processor or blender and pulse until glossy and smooth, about 3 minutes. Pour ricotta into noodles and mix well. Stir in Romano and Parmesan cheeses and nutmeg. Season with salt and pepper to taste.