Pasta With Lemon Zest and Ricotta: Meals With Mileage

Brianne DiSylvester

Flickr photo by jules:stonesoup
You 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.

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