LEMON-SCENTED PASTA PUDDING
8 ounces orzo, or other small rice-shaped pasta
4 to 6 tablespoons butter, melted
Grated zest of 2 organic lemons
Juice of 1 lemon
2 cups ricotta cheese
3 to 4 tablespoons Greek yogurt or sour cream
1 1/4 cups sugar
3 eggs lightly beaten
4 teaspoon baking soda
Preheat oven to 375 degrees F.
Cook pasta in large pot of rapidly boiling salted water until al dente. Drain. Toss with butter and set aside.
In medium bowl, combine lemon zest with lemon juice, ricotta cheese, yogurt, sugar, eggs and baking soda. Spoon into large, shallow baking dish.
Bake for 30 minutes or until top is lightly browned and caramelized in spots and the pudding is no longer wobbly but not completely firm. It should have a soft, yielding texture. Eat hot or at room temperature.
Source: Macaroni and Cheese by Marlena Spieler
8 ounces orzo, or other small rice-shaped pasta
4 to 6 tablespoons butter, melted
Grated zest of 2 organic lemons
Juice of 1 lemon
2 cups ricotta cheese
3 to 4 tablespoons Greek yogurt or sour cream
1 1/4 cups sugar
3 eggs lightly beaten
4 teaspoon baking soda
Preheat oven to 375 degrees F.
Cook pasta in large pot of rapidly boiling salted water until al dente. Drain. Toss with butter and set aside.
In medium bowl, combine lemon zest with lemon juice, ricotta cheese, yogurt, sugar, eggs and baking soda. Spoon into large, shallow baking dish.
Bake for 30 minutes or until top is lightly browned and caramelized in spots and the pudding is no longer wobbly but not completely firm. It should have a soft, yielding texture. Eat hot or at room temperature.
Source: Macaroni and Cheese by Marlena Spieler
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