A common theme around these parts is me trying to use up ingredients before they go to waste. One of the number one ingredients that I find myself always having to throw out is ricotta cheese. Last week I bought a container for our pizza that we had on Sunday but I only used about half a cup. That leaves basically the entire container of ricotta leftover. And I really, really hate throwing away food. Especially when they’re quality ingredients.
A quick internet search (what did we do before the WWW) and I found the perfect recipe. I had everything on hand except for a Meyer lemon. (Honestly, I don’t even keep those on hand – I bet Ina does.) Thankfully I was able to get my hands on a beautiful Meyer lemon and I was all in to devour a bowl of pasta with Meyer lemon cream and parsley.
This dinner is also a great example of making a few swaps so you don’t have to buy as many ingredients. The recipe called for bucatini but I used the gluten-free noodles I had on hand. The recipe also called for chives but with my parsley on it’s last leg, I decided to swap one green herb for another. And finally, I keep half-and-half in my fridge for my morning fix (aka COFFEE) so I used that instead of whipping cream.
Don’t let recipes scare you! They are simply a skeleton. Dinner was on the table in no time – boiling the water and cooking the pasta took the longest!
I finished my pasta with a little extra black pepper cracked on top because I love fresh pepper.
Decadent yet healthy, bright yet totally comforting.
A carb-a-licious bowl of pasta.