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
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.