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curiosi · 61-69, F
LEMON RICOTTA PASTA
12- oz thin spaghetti
¾ cup whole-milk ricotta cheese
1½ Tbsp olive oil
2 lemons, zested
Bring large saucepan of salted water to a boil. Add spaghetti and cook al dente, Drain pasta, reserving 1/2 cup cooking water.
Stir together ricotta, olive oil and the zest of 1 lemon. Add cooked spaghetti to ricotta mixture. Season with salt and pepper.
Zest remaining lemon on top of pasta. Serve immediately.
12- oz thin spaghetti
¾ cup whole-milk ricotta cheese
1½ Tbsp olive oil
2 lemons, zested
Bring large saucepan of salted water to a boil. Add spaghetti and cook al dente, Drain pasta, reserving 1/2 cup cooking water.
Stir together ricotta, olive oil and the zest of 1 lemon. Add cooked spaghetti to ricotta mixture. Season with salt and pepper.
Zest remaining lemon on top of pasta. Serve immediately.