Spaghetti Al Limone With Ricotta And Basil 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.

PENNE WITH LEMON, RICOTTA AND BASIL

Steps:

• Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside.
• In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest.
• Moisten with some of the reserved pasta water to make a sauce-like consistency.
• Season to taste with salt and pepper.
• Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.