Flickr photo by jules:stonesoupYou all know my love ... or shall I say obsession with cookbooks.
To fuel my summer seasonal cooking habits, I just picked up Williams-Sonoma Cooking From the Farmers' Market.
The cover alone makes my mouth water. While flipping through, one dish called to me like a beacon in the smog -- Pasta With Lemon Zest and Ricotta.
Are you drooling yet? Make the whole fam salivate over this easy-peasy summer pasta.
Pasta With Lemon Zest and Ricotta
Adapted from Williams-Sonoma Cooking From the Farmers' Market
- Rotini pasta
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 tablespoon lemon zest
- 1 lemon juiced
- 1/4 cup light cream
- 1 cup ricotta cheese
- Salt and pepper to taste
1. Cook pasta until tender. Drain and put back into pot.
2. In a separate pan, cook oil and garlic 1 minute on medium heat. Add lemon zest, juice, and light cream. Let simmer on low 1 to 2 minutes.
3. Add ricotta cheese to pasta and stir. Then add hot lemon sauce and stir. Season with salt and pepper.
Optional: Top with Parmesan cheese or throw in some bright green peas.
Tune in tomorrow to see what we do with the leftover ricotta cheese.