ニューヨーク・タイムズのインスタグラム(nytimes) - 8月20日 23時19分

Here is video evidence that this one-pot pasta with ricotta and lemon is just as easy as it is creamy and delicious — and it comes together in about the same amount of time it takes to boil noodles and heat a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of a lemon. That's it — unless you want to add peas, asparagus or spinach to make it more filling. Visit the link in our bio to get @itsalislagle's full recipe from @nytcooking and remember to hit save. @scottloitsch and @vaughn made this video.

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nicolettacooks Come on guys, you can do better than this. Prepare the sauce while you are cooking the pasta. Don’t leave the cooked pasta to get all sticky and dry but toss it immediately with the sauce as soon as it‘s been drained., still hot and moist. 🧐

derechtesebastianhoffmann @cur_ar Take THAT. 😂 haha Now the Americans are making pasta great again. If you can’t swallow that, there will be a coke around as no one drinks „liquor“.

toakaselaumanukilupe It’s amazing how many people are arguing in here lmao It’s a simple pasta dish that anyone can make with minimal ingredients. Calm tf down 😂

renninger_moose Boom. "I don't have time to cook for my family" jabronis, just so a little homework. You've got time.

pixelghostclyde Would you look at that, I have one portion of caserecce that I need to get rid of... 🤷‍♂️

krisskrossxoxo @mj_keys we should make this with a pasta substitute. Looks really good 😍

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