Lemony Angel Hair with Ricotta and Pine Nuts

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of generously

Step 2

salted water to a boil. Use a peeler to peel thick strips of the zest from half of one of the lemons, then add the peels to the water as it comes to a boil.

Step 3

2 Use a fine grater, like a microplane, to zest the remaining half of that lemon and stir it into the ricotta along with 1 tablespoon of the olive oil and a little salt to taste. Zest the other lemon and reserve. Juice both lemons (you should have about 6 tablespoons of juice).

Step 4

In a large skillet, heat

Step 5

1 tablespoon each of the olive oil and the butter over medium-low heat. Add the garlic and cook, stirring, until softened but not browned, 3 minutes.

Step 6

Add the cream, reserved lemon zest, remaining tablespoon butter, and 1½ teaspoons salt to the skillet. Raise the heat to medium-high and cook until the cream is bubbling, then reduce the heat to medium and cook until a little more thickened, 1 to 2 more minutes. Remove from the heat and cover with foil to keep warm.

Step 7

5 Drop the pasta into the boiling water and cook until just undercooked, about 2½ minutes.

Step 8

(Angel hair is so thin, it will definitely finish cooking, don't worry!) Drain the pasta, add it to the warm cream, then add 5 tablespoons of the lemon juice and toss through the pasta.

Step 9

Season to taste with more lemon juice and salt.

Step 10

6

Step 11

Divide the pasta among bowls, dollop with the lemon-flavored ricotta, drizzle with the remaining tablespoon olive oil, and top with pine nuts and parsley. Sprinkle with pepper just before serving.