Summertime Pasta Dish

All right, today chef Dom and I’m going to show you how to make this Summertime pasta dish

It’s seven a gutter or lemon regardless of pasta, but it’s so easy Quick the taste is just unbelievable, much like our easy creamy beef pasta recipe.

Yeah, anyway, let’s get cooking.

Why You’ll Love This

It’s so easy Quick the taste is just unbelievable.

That’s really easy

I like to use Romano because the gut that is very bland

Definitely good.

Different approach to pasta.

We regard the with the pasta one and makes it nice and creamy.

The lemon gives a nice little Quang and the Romano cheese really sets a set this flavor off. For another incredibly quick and easy meal, try our homemade hamburger helper recipe.

It’s just unbelievable

Ingredients

gatoni
salt
Romano cheese, half a cup
one small Lemon or half a one of these large ones
a little bit of olive oil
white pepper
half a cup of this pasta water
whole milk ricotta cheese

Instructions

Salt this water.
Boil pasta.
Grate some cheese, perhaps for a delicious batch of homemade garlic bread with parmesan.
Grate some lemon zest.
Cut the rest of this one half.
Use the juice.
Reserve just a half a cup of this pasta water right here.
Put this in a bowl.
Blend that in there.
Make it nice and creamy.
Get out those lumps of it.
Make it nice and smooth.
Drain that pasta. For another simple pasta option, try our easy homemade spaghetti marinara.
Add the lemon use a little screen here catch the seeds.
Put a pinch of salt.
And a pinch of white pepper.
Add the lemon zest. That’s about a teaspoon comes out So you don’t want a little lemon comes out to about half a teaspoon.
Mix that up in there.
Put that drain pasta in here.
Pour that right in there.
Put a half a cup of cheese.

Cooking Tips

Don’t be afraid.

You want to use the whole milk don’t use the pot skin the whole milk is a lot more Smoother and cream here.

You want to use a bowl that’s big enough because you’re gonna mix the pasta in there

Serving Suggestions

Reserve some of the top your bowls with. This light pasta pairs wonderfully with a refreshing homemade fruit salad with citrus dressing.

Let’s test out this pasta

Anyway, we appreciate all the.

Take care

Easy Summertime Lemon Pasta with Romano Cheese

Discover an unbelievably easy and quick summertime pasta dish featuring creamy whole milk ricotta, bright lemon, and sharp Pecorino Romano cheese. This unique approach to pasta delivers a smooth, creamy texture with a refreshing zesty tang that sets the flavor off perfectly.

1 pound rigatoni (or other short pasta like ‘gatoni’)
Salt, for pasta water and seasoning
1 cup whole milk ricotta cheese
1/2 cup grated Pecorino Romano cheese, plus extra for serving
1 small lemon or 1/2 large lemon, zested and juiced
1 tablespoon extra virgin olive oil
Pinch of white pepper, or to taste
1/2 cup reserved pasta cooking water

Bring a large pot of heavily salted water to a rolling boil.
Add the rigatoni to the boiling water and cook according to package directions until al dente.
While the pasta cooks, prepare the sauce. In a large mixing bowl, combine the whole milk ricotta cheese, 1/2 cup of the grated Pecorino Romano cheese, and the olive oil.
Slowly add the 1/2 cup of reserved pasta cooking water to the ricotta mixture while whisking vigorously until the sauce is smooth and creamy with no lumps.
Zest the lemon. Then, cut the zested lemon in half and squeeze out the juice, straining to catch any seeds.
Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta well.
Add the fresh lemon juice, lemon zest (about 1/2 to 1 teaspoon), a pinch of salt, and a pinch of white pepper to the creamy ricotta mixture in the bowl. Stir to combine.
Add the drained hot pasta directly into the bowl with the sauce. Toss thoroughly until all the pasta is evenly coated with the creamy lemon-Romano sauce.
Serve immediately, topped with additional grated Pecorino Romano cheese.

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