Ziti With Ricotta
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Bring a large pot of water to a boil
2
Salt the water and pour in the pasta
3
Stir
4
Set your serving bowl on top of the pot to warm it
5
While the pasta cooks, whip the ricotta and goat cheese together with a fork
6
Once the pasta is cooked al dente, ladle out about a cup of the pasta water
7
Drain the pasta and return it to the pot
8
Stir in the butter and the cheeses and season with pepper
9
Stir in enough of the pasta water — a little at a time — to make a smooth sauce
10
Scrape the pasta into the serving bowl and serve immediately
11
Pass the grated cheese at the table
12
Bring a large pot of water to a boil
13
Salt the water and pour in the pasta
14
Stir
15
Set your serving bowl on top of the pot to warm it
16
While the pasta cooks, whip the ricotta and goat cheese together with a fork
17
Once the pasta is cooked al dente, ladle out about a cup of the pasta water
18
Drain the pasta and return it to the pot
19
Stir in the butter and the cheeses and season with pepper
20
Stir in enough of the pasta water — a little at a time — to make a smooth sauce
21
Scrape the pasta into the serving bowl and serve immediately
22
Pass the grated cheese at the table
23
Variation Wash about 1/2 pound of greens, something like dandelion or curly endive or Swiss chard, and cut into ribbons
24
Sauté the greens in a combination of olive oil and butter, about 1 tablespoon of each, until tender
25
Season with salt and pepper, and a pinch of crushed red pepper if you'd like, and add to the pasta when you add the cheeses
26
Easier still is to tear 1/2 pound of arugula or dandelion greens into small pieces and boil them along with the pasta
27
Wash about 1/2 pound of greens, something like dandelion or curly endive or Swiss chard, and cut into ribbons
28
Sauté the greens in a combination of olive oil and butter, about 1 tablespoon of each, until tender
29
Season with salt and pepper, and a pinch of crushed red pepper if you'd like, and add to the pasta when you add the cheeses
30
Easier still is to tear 1/2 pound of arugula or dandelion greens into small pieces and boil them along with the pasta