Page 198 - Fusilli with Lemon Zest & Ricotta
I chose this recipe because I was intrigued by the ingredient combination: lemon, garlic, heavy cream and ricotta cheese. Mostly, I was interested in how the lemon and garlic would work together. They worked fine; in fact the lemon overpowered all of the other flavors in the dish, but not in a bad way.
This was another "this needs more salt" recipe, but it was easy to add. This time I did question whether or not the recipe was lacking salt or if we have become used to consuming too much. I decided it's probably a little of both. That was kind of eye-opening and made me realize I should pay better attention to how much we truly add to things.
It was good, not great in my opinion but good. We had it with steak and I think it would have been better with chicken or fish.
I give it a "3" but it might have gotten a better rating if we'd had it with something other than red meat.