Rotini with Salsa di Limone

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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1 pound rotini pasta

1 1/4 pound Roma tomatoes, seeded and diced

1/4 cup extra-virgin olive oil

1 large lemon, zested and juiced

1 cup crumbled ricotta salata cheese or feta cheese

1 teaspoon salt

1/2 teaspoon freshly ground black pepper


  1. 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.
  2. Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.

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