100 degree weather get you down? Don’t feel like lighting the stove in this humidity? This recipe is perfect–both in those scenarios, and also as a great pasta salad at a pot lock or a quick vegetarian meal.
The basic recipe (also in my family cookbook) was originally found in Health Magazine. Tonight, I used the ricotta I made last night—the quart of whole milk made just over 1 cup of ricotta, which is exactly what I need for this recipe. I also added in some fresh tomatoes, although with fresh ricotta, basil, and lemon, I’m not sure I needed them. It’s such a refreshing meal on its own.
Also..thanks Aniyia for this recipe–it’s another (sweeter) way to use Ricotta: Balsamic Blackberries with Ricotta Cream