| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Vegetarian | 1 | Servings | |
INGREDIENTS
| 7 | oz | (scant 1 cup) fresh ricotta cheese |
| 1 | Lemon; Thinly pared zest of, finely chopped | |
| Salt and freshly ground black pepper | ||
| Generous amount of fresh basil leaves; roughly torn | ||
| 14 | oz | Penne or any shore dried pasta |
| 2 | oz | Freshly grated Parmigiano Reggiano |
| Extra virgin olive oil for drizzling |
INSTRUCTIONS
A very refreshing pasta, wonderful followed by a salad of mixed leaves with plenty of fennel, carrots, spring onions (scallions) and maybe the red onion frittata. This is a light summer dinner to impress all vegetarian friends, and it can be prepared in under half an hour. Remember to buy the freshest ricotta available. In a large bowl heat the ricotta with the lemon zest using a balloon whisk, adding salt, black pepper and the basil. Cook the pasta in plenty of lightly salted boiling water. Add a ladle of water from the pasta to the ricotta mixture to moisten it a little and then place the bowl over the pasta pan for a few minutes to soften the mixture. When the pasta is al dente, drain it and mix with the ricotta. Sprinkle with the Parmesan and drizzle with a little olive oil. Serves 4 Posted to JEWISH-FOOD digest V97 #326 by BNLImp@aol.com (Iara Lewin) on
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