Friday, June 5, 2009

Whole Wheat Spaghetti with Ricotta


Pasta, cheese and lemon are three of my favorite foods. Each is fabulous on its own, but together the flavors create a wonderful meal. The whole wheat pasta movement has been brought to my grocery store and comes in a wide variety of shapes and sizes. This variety is a bit more healthy, perfect for summer, and so very easy. I first saw the combination of ricotta and pasta on Everyday Italian on the Food Network. I chose not to follow that recipe to the tee and added more lemon for a summer twist.
Whole Wheat Spaghetti with Ricotta
6 Servings
1 box whole wheat spaghetti
16 oz. whole milk fresh ricotta
2 tablespoons freshly grated Parmesan cheese
zest of one lemon
1 teaspoon olive oil
1/4 cup 1% milk
salt and pepper
4 oz. fresh mozzarella, optional, if baking
Cook spaghetti according to package directions. In a separate pan heat the olive oil. Add milk, ricotta, Parmesan and a pinch of salt and pepper. Combine drained pasta with ricotta mixture. Add lemon zest and a pinch of pepper. Serve immediately. For leftovers, top with mozzarella, bake for 10-15 minutes until warmed through and broil for 2-3 minutes until cheese bubbles.

5 comments:

Peter M said...

Sometimes ya want something light...the lemon & ricotta is a nice pairing.

Betty's Cuisine said...

I love all kind of pasta and this one is so light and easy to prepare!

elly said...

I love lemon in pasta. One of the first things I learned to cook as a kid was pasta with lemon and oregano. :) I love this dish.

BMK said...

This does look like a nice summer meal. I like your variation with the lemon.

Latter-Day Flapper said...

You and I think alike: I often do pasta, lemon, feta, and parsley (I always make extra pasta so I have it leftover to reheat quickly) as a fast carb when I just want a little bit of dinner. Sometimes I throw in some strips of ham and call it a meal, but it's great on its own.

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