I didn’t really plan on cooking last Sunday. I have a bunch of travel coming up and my schedule’s so busy, I figured some nice pre-made ravioli or a Kashi pizza with wine would make a lovely end to the weekend. But then as I was browsing my Pinterest boards that morning, I came across this little pasta recipe and decided I could handle something this simple despite being tired (that was before, of course, I decided to make some chocolate hazelnut biscotti at the last minute, but that’s a story for another time).
This recipe was easy, a little different from what I normally do, very budget-friendly, and was a nice last “hurrah” of summer.
I also learned how to do a pretty great facsimile of oven-roasted garlic (which takes like almost an hour) in about two minutes, which is a very useful skill to have with my busy schedule.
The ricotta sauce (with a little help from some starchy pasta water) was creamy and light, and the parmesan (if you use it) adds a nice flavor. It was delicious fresh, though a little bland as leftovers a few days later (had to use much more salt and pepper).