However, I like to have pasta with some vegetables, so I usually add peas or other vegetables. I ate this pretty much every week in Bologna, so this time I decided to change it up a little and add some sauteed mushrooms and toasted pine nuts. However, the original preparation is beautiful in its simplicity, and makes a great first course or light dinner. The ricotta makes a deliciously creamy sauce, and the lemon zest adds just the right amount of tang.
Spaghetti alla Ricotta (serves 2)
4 oz spaghetti
1/3 cup ricotta cheese (if you can, get the real Italian kind from a deli, but the supermarket brand will do)
1 tablespoon extra virgin olive oil
1 teaspoon lemon zest
1/4 cup Parmiggiano Reggiano, grated (you can also use cheaper parmesan, but I think that the real stuff is worth the investment)
2-3 tablespoons water
salt and pepper to taste
Cook the spaghetti al dente in a pot of boiling water, 8-10 minutes. Meanwhile, mix all other ingredients in a medium bowl, taking care to mix thoroughly and season well. When the pasta is done boiling, add to sauce and mix. Top with more parmiggiano reggiano.
That's it. I typically add 1/4-1/3 cup of frozen peas (boiled for 2-3 minutes), and this time added some sauteed mushrooms and pine nuts, which were a nice addition. The mushrooms should be sliced thinly and sauteed in 1 tablespoon of olive oil with a little salt and pepper, for about seven minutes. The pine nuts can be toasted in a sauté pan over medium heat for 5 minutes or so, or roasted in the oven at 375 for 7-8 minutes.
Enjoy!
