| 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)
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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