Penne with ricotta, lemon and basil
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | (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 | ounces | Penne or any shore dried pasta |
| 2 | ounces | Freshly grated Parmigiano Reggiano |
| Extra virgin olive oil for drizzling | ||
Directions
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@... (Iara Lewin) on