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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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 822
Calories From Fat: 440
Total Fat: 50.2g
Cholesterol: 149.7mg
Sodium: 2919.4mg
Potassium: 1179.7mg
Carbohydrates: 25.6g
Fiber: 14.4g
Sugar: 2.4g
Protein: 73.9g


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