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INGREDIENTS
- 240 g corn spaghetti (or other pasta) dry
- 250 g ricotta
- zest from ½ lemon
- ½ teaspoon dried rosemary
- 15 g grated Parmesan
- Salt
- Pepper
MAY BE USEFUL
- Cooking aids
METHOD
- 1Place the pasta in a pot with salted boiling water and cook according to the instructions on the package (usually about 10 minutes of boiling in a ratio of 1 liter of water to 100 g of pasta).
- 2While the pasta is cooking, prepare the sauce: in a large deep pan, heat the ricotta, then add 1 ladle of water from the pasta pot, lemon zest, rosemary, a pinch of salt, and a pinch of pepper. Mix everything and cook for 6–8 minutes over low heat.
- 3Drain the cooked pasta, add it to the pan with the sauce, and mix everything. Divide the resulting mixture into 3 portions, sprinkle each portion with grated Parmesan and serve.
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The author of the photograph is Marie Bartošová