Rotini with Salsa di Limone


  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 cup crumbled ricotta salata cheese or feta cheese
  • 1 large lemon, zested and juiced
  • ¼ cup extra-virgin olive oil
  • 1 ¼ pound Roma tomatoes, seeded and diced
  • 1 pound rotini pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the pasta water.Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest an...

View full recipe at SpringPad


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