When it comes to pasta dinners, the possibilities are endless. Tonight, I went for a creamy ricotta penne with lemon, garlic, and pecorino romano. What an amazing combination. I threw in some freshly chopped celery leaves from the garden for color and an extra dimension of flavor.
- 454 g good quality dry penne pasta (ex. Barilla)
- 1/4 cup olive oil
- Zest and juice from 2 lemons
- 3 cloves garlic, finely chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated pecorino romano cheese, plus more for garnishing
- Fresh herbs or fresh celery, chopped
Heat the olive oil on medium heat, and add the garlic. Cook for 1 minute (only one minute- we don’t want to burn the garlic which would give it a bitter taste). Remove from heat and add lemon juice, zest, ricotta, pecorino romano, and good pinch if salt.
Cook pasta (don’t overcook! Strive for al dente! Make sure you use lots of salted boiling water…the pasta should have room to “swim”.).
Fold sauce into pasta. Give it a taste, and adjust flavor balance if required by adding more lemon or more ricotta. Add freshly chopped celery with leaves. Grate more pecorino romano cheese over dish when serving.
I made a quick side tomato salad with onions, celery, feta, and basil… tried using it as a topping for the penne… beauty! Endless possibilities.