Pasta al Limone with Ricotta
Pasta and Pizza • Italian
Description
It's best to use only real Parmesan cheese.
Ingredients
- Pasta (corkscrew) 5 oz
- Citrus Zest Mix 1 tablespoon
- Garlic 1 clove
- Grated Pecorino Pepato Cheese 0 oz
- Meyer Lemon Juice 4 tablespoons
- Ricotta cheese 2 tablespoons
- Butter ½ tablespoon
- Ground Black Pepper ½ teaspoon
Step-by-Step Guide
Step 1
Cook the pasta slightly more than al dente.
Step 2
While the pasta is cooking, heat two types of oil over medium heat. Sauté the garlic for 2 minutes, stirring constantly. Be careful not to let the garlic burn, as it will ruin the entire sauce and you'll have to start over.
Step 3
Add the zest, black pepper, lemon juice, ricotta, mix well, and add the Parmesan.
Step 4
After 2 minutes, add 100 ml of pasta water, simmer for 2 minutes, mixing well with the other ingredients. Add the pasta and finish cooking in the pan.
Step 5
When serving, sprinkle with grated Parmesan.
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