Free Recipe Penne with Ricotta, Lemon and Basil
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Penne with Ricotta, Lemon and Basil Recipe
7 oz (scant 1 cup) fresh ricotta
-cheese
1 Lemon; Thinly pared zest of,
-finely chopped
Salt and freshly ground
-black pepper
Generous amount of fresh
-basil leaves; roughly torn
14 oz Penne or any shore dried
-pasta
2 oz Freshly grated Parmigiano
-Reggiano
Extra virgin olive oil for
-drizzling
Penne with Ricotta, Lemon and Basil Preparation
A very refreshing pasta, wonderful followed by a salad of mixed leaves with plenty of fennel, carrots, spring onions (scallions) and maybe the red onion frittata. This is a light summer dinner to impress all vegetarian friends, and it can be prepared in under half an hour. Remember to buy the freshest ricotta available. In a large bowl heat the ricotta with the lemon zest using a balloon whisk, adding salt, black pepper and the basil. Cook the pasta in plenty of lightly salted boiling water. Add a ladle of water from the pasta to the ricotta mixture to moisten it a little and then place the bowl over the pasta pan for a few minutes to soften the mixture. When the pasta is al dente, drain it and mix with the ricotta. Sprinkle with the Parmesan and drizzle with a little olive oil. Serves 4 Posted to JEWISH-FOOD digest V97 #326 by BNLImp@aol.com (Iara Lewin) on
Cooking Temperature:
Recipe Serves: 1
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