Ingredients

The following ingredients have 6 Servings
  • Salt, to taste
  • 1 Tbs. olive oil
  • 1 Tbs. minced garlic
  • 1 cup (8 oz./250 g) ricotta cheese
  • 1 cup (8 fl. oz./250 ml) heavy cream
  • 1 Tbs. grated Meyer lemon zest, plus more for garnish
  • 2 tsp. fresh lemon juice
  • 1 tsp. freshly ground pepper
  • 1 lb. (500 g) dried fusilli pasta

Instruction

  • Bring a large pot of generously salted water to a boil over high heat.
  • In a small fry pan over medium heat, warm the olive oil. Add the garlic and sauté until golden brown, 2 to 3 minutes. Transfer to a bowl.
  • Add the cheese, cream, the 1 Tbs. lemon zest, the lemon juice, a pinch of salt and the pepper to the bowl.
  • Add the pasta to the boiling water and cook until al dente, 8 to 10 minutes, or according to the package instructions. Drain and return the pasta to the pot. Add the cheese mixture and stir well. Heat over medium heat for 1 to 2 minutes. Spoon into individual bowls, garnish with lemon zest and serve immediately. Serves 6.
  • Adapted from Williams-Sonoma <i>Cooking from the Farmers’ Market, </i>by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).