Ricotta

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Lemon + Ricotta = A Light and Zippy Dinner
Works best with: Medium-size cuts such as gemelli, shells or mezze rigatoni

While the pasta boils: Combine 2 cups of ricotta, a half-cup of grated Parmesan, the zest of a lemon and juice from half of the lemon. Drain noodles, toss with a few tablespoons of olive oil and add the lemon-cheese mixture, which should soften and melt quickly. Stir in as much of the starchy cooking water as you need to keep the sauce from becoming too thick.
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