Pasta Al Limone With Ricotta Cheese Food

SPAGHETTI AL LIMONE WITH RICOTTA AND BASIL

Steps:

• Mash the ricotta cheese in a bowl and then add the grated rind from the lemon (I used all the rind from one lemon), most of the basil leaves torn into pieces, a pinch of salt and a pinch of black pepper. Mix. (you can also use a blender)
• Add half the grated cheese to the ricotta and mix together well. If the sauce seems a bit thick, add a dash of milk. It needs to have the consistency of a dip.
• Cook the pasta al dente, in boiling salted water according to the instructions on the packet, reserve a large cup of the cooking water.
• Drain the pasta and return it to the pan or pour it into a bowl.
• Add the ricotta cream and half the saved cooking water to the pasta, a little at a time. Continue to mix well until you have a creamy sauce. If needs be, add some more of the pasta cooking water.
• Serve immediately with a sprinkling of ground black pepper, more grated Parmigiano (or vegetarian parmesan) and the remaining basil.

PASTA AL LIMONE

Steps:

• Bring a medium pot of salted water to a boil-use an amount of water so that the pasta is more crowded in the water than it typically would be (see photo in blog post above). Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
• When the pasta is nearly done cooking, melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. If the garlic is done cooking before the pasta is ready, remove the pan from the heat so the garlic doesn't burn.
• IMMEDIATELY (as soon as the pasta is drained) add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles-it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn't become watery).
• Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine. The cheese might be a bit clumpy at first, but just keep tossing, adding the tiniest splashes of pasta water only as needed. Add a good pinch of salt and several generous grinds of black pepper. Toss again. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra Parm and a bit more black pepper. Enjoy hot.

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

ONE-POT PASTA WITH RICOTTA AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
• Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
• Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

PASTA AL LIMONE WITH RICOTTA CHEESE

Steps:

• In a large skillet, combine butter and sage; heat over medium-high heat, stirring constantly until butter melts and sage starts to sizzle. Add garlic; saute, for about 1 minute or until butter and garlic start to brown. Gradually pour in vegetable broth, cream and lemon juice; cook stirring occasionally for about two minutes or until it comes to a boil. Add peas; return to boil, cook stirring occasionally, for about 3 minutes or until slightly thickened. Stir in Ricotta cheese and cook stirring until combined. Remove from heat.
• In a large pot of boiling salted water, cook pasta according to package directions or until desired doneness. Drain.
• Add pasta to cream sauce in pan; toss to coat. Sprinkle with Parmesan cheese and basil; toss to coat. Season to taste with salt and pepper. Serve immediately.