Lemony ricotta pasta by Magnus Nordlander
Based on a recipe from Sara Kate Gillingham-Ryan
This extraordinarily simple dish will appease almost anyone. Unless of course you're deadly allergic to citrus, like Dr. Rodney McKay. Then you won't like it at all.
The combination of the lemony tang and the rich cheesy goodness of the ricotta and the parmesan certainly makes this a dish you'll want to eat again.
Ingredients for 6 servings
- 1 1/8 pounds of pasta, penne rigate or rigatone, preferably
- 14 1/8 ounces of ricotta cheese
- 2 5/8 ounces of parmesan cheese, grated
- 2 tablespoons of olive oil, use the good stuff
- 1 lemon, all of it zested, and half of it juiced
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper, freshly ground
- 1 1/2 teaspoons of basil, cut into chiffonade
Instructions
Begin boiling the pasta in a big pot of salted water. When the pasta is almost done (about 2 minutes out), combine the remaining ingredients in a big metal bowl, and hold it over the pasta pot, using the steam to heat it. Stir the ingredients in the bowl, until they begin to melt slightly. When the pasta is done, drain it, and toss it with the sauce.
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