Recipe - Penne With Provencal Eggplant And Sweet Peppe

7 ounce (scant 1 cup) fresh ricotta
cheese
1 Lemon; Thinly pared zest of,
finely chopped
Salt and freshly ground
black pepper
Generous amount of fresh
basil leaves; roughly torn
14 ounce Penne or any shore dried
pasta
2 ounce Freshly grated Parmigiano
Reggiano
Extra virgin olive oil for
drizzling

A very refreshing pasta, wonderful followed by a salad of mixed leaves with
plenty of fennel, carrots, spring onions (scallions) and maybe the red
onion frittata. This is a light summer dinner to impress all vegetarian
friends, and it can be prepared in under half an hour. Remember to buy the
freshest ricotta available.

In a large bowl heat the ricotta with the lemon zest using a balloon whisk,
adding salt, black pepper and the basil. Cook the pasta in plenty of
lightly salted boiling water. Add a ladle of water from the pasta to the
ricotta mixture to moisten it a little and then place the bowl over the
pasta pan for a few minutes to soften the mixture. When the pasta is al
dente, drain it and mix with the ricotta. Sprinkle with the Parmesan and
drizzle with a little olive oil.

Serves 4

Posted to JEWISHFOOD digest V97 #326 by BNLImp@aol.com (Iara Lewin) on