Works best with: Medium-size cuts such as gemelli, shells or mezze rigatoni While the pasta boils: Combine 2 cups of ricotta, a half-cup of grated Parmesan, the zest of a lemon and juice from half of the lemon. Drain noodles, toss with a few tablespoons of olive oil and add the lemon-cheese mixture, which should soften and melt quickly. Stir in as much of the starchy cooking water as you need to keep the sauce from becoming too thick.
Works best with: Tube shapes like penne (ribbed varieties will hold onto the cheese better) While the pasta boils: Warm 3 cups of cubed, roasted vegetables (which you can make up to 2 days in advance) in a saute pan sprayed with olive oil. Sweet potatoes, eggplant, bell peppers and onions all work w...
Also read: The secret for extra fluffy pancakes