It’s so hot in Italy these days that any excuse to minimize our time over the stove is highly appreciated! This corzetti pasta with ricotta, capers and lemon zest involves a deliciously creamy no-cook sauce that comes together in minutes.
What makes it so addictive is the addition of capers, which give the ricotta sauce extra texture and flavor. A quick, fresh recipe for corzetti pasta the whole family will love (best eaten al fresco under the Tuscan sun).
If you are not afraid of the heat, fry some capers in extra-virgin olive oil and use them to top your corzetti pasta dish. The fried capers will add an extra level of deliciousness to your weekday meal.
Corzetti Pasta with Ricotta, Capers and Lemon Zest
Ingredients (serves 4):
450 gr fresh ricotta cheese
50 gr capers
1 organic lemon, zest
100 gr Parmigiano Reggiano cheese, freshly grated
salt and pepper
Prepare the fresh pasta dough and make corzetti pasta as usual. While corzetti is boiling in salted water, combine ricotta cheese, Parmigiano Reggiano and lemon zest in a bowl. Season with salt and pepper.
When the corzetti pasta is cooked al dente, drain and add to the bowl with the ricotta sauce. Toss the pasta in the sauce until it covers the pasta evenly.
Top each plate of corzetti pasta with a handful of capers and some extra grated Parmigiano Reggiano cheese. Eat immediately.