- Cook pasta in salted water. Drain pasta, saving 1/3 cup cooking water. Return pasta to pot.
- Combine ricotta, feta, lemon peel, salt and pepper.
- Stir 1/3 cup pasta cooking water into ricotta mixture.
- Toss mixture with pasta.
- Stir in herbs and chopped tomatoes.
Tuesday, August 18, 2009
Summer Herb Pasta
Betty L. also served us this delicious pasta salad from Good Housekeeping magazine -- perfect for a hot August afternoon.
Summer Herb Pasta (Good Housekeeping)
16 oz. corkscrew pasta
1 cup ricotta
1/4 cup feta
1/2 tsp. lemon peel, grated
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
4 plum tomatoes