MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: One-Pot Pasta With Ricotta & Lemon
 Categories: Pasta, Cheese, Citrus, Herbs, Chilies
      Yield: 4 Servings

           Salt
      1 lb Short, ribbed pasta; gemelli
           - or penne
      1 c  Whole-milk ricotta
      1 c  Parmesan or pecorino;
           - fresh grated, + more for
           - serving
      1 tb Lemon zest; fresh grated
    1/4 c  Lemon juice
           Black pepper
           Red-pepper flakes; for
           - serving
    1/4 c  Basil leaves; thin sliced
           - or torn; for serving

  Bring a large pot of salted water to a boil. Add the pasta and cook
  according to package instructions until al dente. Reserve 1 cup
  pasta cooking water, then drain the pasta.

  In the same pot, make the sauce: Add the ricotta, Parmesan, lemon
  zest and juice, 1/2 ts salt and 1/2 ts pepper and stir until well
  combined.

  Add 1/2 cup pasta water to the sauce and stir until smooth. Add the
  pasta and continue to stir vigorously until the noodles are well
  coated. Add more pasta water as needed for a smooth sauce.

  Divide the pasta among bowls and top with some of the sauce that's
  pooled at the bottom of the pot. Garnish with grated Parmesan,
  black pepper, red-pepper flakes, and basil, if using.

  Recipe by Ali Slagle

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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