| 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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