Real Simple - - What We Love -

Whisk cup ri­cotta, cup flour, 2 Tbsp. pow­dered sugar,

tsp. kosher salt, and 2 large eggs. Add 3 cups chopped cooked spaghetti (from 5 oz. un­cooked); toss to coat. Heat 2 Tbsp. oil in a non­stick skil­let over­medium-high. Add cup­fuls of mix­ture to skil­let; flat­ten slightly. Cook un­til golden, 2 to 3 min­utes per side; trans­fer to pa­per tow­els and dust with pow­dered sugar.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.