Here is the recipe with the most impressive effort-to-deliciousness ratio I've had in quite a while. It does involve a little bit of strategic shopping, but not much, and nice lemon olive oil is very worthwhile and in the company of a little salt and pepper will make any vegetable taste luxurious, so go on and buy it already. If you are in the happy position of not needing to worry about blood sugar and things like that, you could eat a great big pile of this pasta and nothing else for supper, but it's also excellent in small quantities alongside something else. It would be outrageously good as an accompaniment to an artichoke and was just dandy with the broccoli I posted about last night.

LEMON AND RICOTTA PASTA
Cook some pasta. Ziti would be nice, or pappardelle, or whatever, really. We used these guys, which were superb. Drain it and reserve a tiny bit of the starchy cooking water. Put both back in the pot and add a healthy dollop of ricotta cheese and an unhealthy glug-glug of lemon olive oil. Add some lemon zest, too, if you feel like it, and salt if it needs it. Heat through briefly, grate some pepper over it, and serve. Fin.