• NYT E-Z Dinner - 21

    From Dave Drum@1:2320/105 to All on Thu Jan 25 17:41:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

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

    1 lb Short, ribbed pasta; gemelli
    - or penne
    1 c Whole-milk ricotta
    1 c Fresh grated Parmesan or
    - pecorino; + more for
    - serving
    1 tb Fresh grated lemon zest
    1/4 c Lemon juice
    Black pepper
    Red-pepper flakes; for
    - serving
    1/4 c Thin sliced or torn basil
    - leaves; 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 teaspoon salt and
    1/2 teaspoon 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 thatrCOs pooled at the bottom of the pot. Garnish
    with grated Parmesan, black pepper, red-pepper flakes
    and basil, if using.

    by Ali Slagle

    Yield 4 servings

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

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