Sometimes a dish is so good and easy that it becomes a staple. Some of my staples are Israeli Cous Cous with Roasted Eggplant and Tomatoes, Roasted Brussels Sprouts and White Bean and Escarole Soup I think this lemon ricotta pasta is on its way to becoming a staple. First off, it’s incredibly easy, delicious and light. And secondly, it’s made with a just a few ingredients and is pretty cheap. With a salad it’s a filling meal. With a steak, it’s a decadent side. While I posted the recipe last week, I don’t think my pathetic iphone photo did it any justice, so now, feast your eyes.
I think my iphone photo days are behind me and I’m back to using a real camera. I’m pretty sure digital photography was invented for food photography. Well, at least taking pictures of everything we eat and posting it on the internet is certainly my favorite manifestation of the technology. I guess life-saving digital x-rays should go up there too, but we aren’t here to discuss x-rays, we’re here to discuss pasta.
For a while, Pasta had a bad reputation. It’s a “bad” carb, devoid of nutrition and makes you fat and lazy. That might be true if you’re eating a giant plate of spaghetti carbonara at Gino’s Tratorria twice a week. But if you’re pairing it with vegetables and protein, it’s not so bad. And it’s filling. After this meal, my thought’s didn’t immediately turn to ice cream or truffle popcorn. In fact, I felt so satisfied, I went on an evening bike ride! Also, pasta is just delicious and there’s nothing bad about it.
So here is a very slightly altered recipe, now featuring the salty goodness of oil cured olives.
Lemon Ricotta Pasta
You will need:
1/4 package of spaghettini
fresh ricotta cheese (about 1 cup)
1 lemon: you’ll need both the zest and the juice, so have your microplane grater on hand
1/2 cup arugula
2 tbs olive oil
salt and pepper
5-10 pitted oil cured olives
1. Boil water for pasta and cook according to package directions. Make sure to reserve 1/2 cup of the cooking water after you strain out the pasta.
2. Once the pasta is boiling away begin cooking the sauce. In a non-stick pan over medium heat, heat the olive oil, ricotta, lemon juice and lemon zest (reserve a pinch for sprinkling on top). Cook for no more than 3 minutes until combined and then add the pasta, olives and arugula. Add the reserved cooking water one pinch at a time to add volume to the sauce. Serve immediately.