If you are anything like me these last couple of weeks, you are looking for some simple dinners at the end of your not-so simple days. With school, sports and work schedules in full swing it’s difficult to find that extra time to carve out for cooking and creating new recipes.
So I keep a variety of ‘go tos’ in my back pocket for nights when my brain is too tired to be creative. One simple dish I love to rely on has an added bonus — it brings back beautiful memories of a perfect Mediterranean day in a little beach village on the island of Sardinia. After an adventurous day traveling and exploring the island, we came home to my sister preparing a simple pasta that filled our bellies and made us all happy. The memory of that perfect Mediterranean day fills my kitchen with warm thoughts of a time when our biggest decision that day was which beach to explore or what wine to drink!
By the time my memories are transported back to my kitchen in Baltimore (and noises of “real life” interrupt my blissful moment of time travel) warm bowls of pasta are ready and are already being gently tossed with an extra drizzle of olive oil and a pinch of sea salt.
It’s a one pot, ten minute dinner with plenty of room for modifications.. so don’t be afraid to try it out on your own hungry adventurers. Enjoy!
easy lemon ricotta pasta
15 minutes max | Serves 4
Super simple recipe. There is a momentary heat blitz when boiling water but after that there is no heating, no chopping, no sauteing. For this recipe, I prefer a pasta that has a spiral, like fusilli or gemelli and a high quality ricotta cheese
- 1 lemon
- Large spoonful of Ricotta
- Olive oil
- Salt and Pepper
- Grated Fresh Parmigiano Cheese
- Some basil leaves (optional)
How To Make the Pasta
Boil water, add salt as it begins to boil. Then add pasta.
In large shallow bowl, add large spoonful of ricotta cheese, a few glugs of olive oil, juice of 1/2 a lemon (or more). Add lemon zest, salt and pepper to taste.
As the pasta becomes closer to al dente, take a small ladle of the pasta water (reserve extra in case you need it after for consistency).
Add the pasta water to your bowl of fresh ricotta and lemon. Drain pasta and then add pasta to your bowl. Turn pasta and ricotta over with large spoon a few times. Add salt and cracked black pepper.
Let the pasta sit (this pasta is best served room temp). If needed, you can add more pasta water for desired consistency
You can then grate fresh parmigiano and torn basil leaves on each individual bowl.
Finito! Buon appetito!