Recipe courtesy Giada De Laurentiis
\nSee this recipe on air Monday Apr. 23 at 1:30 PM ET\/PT.
\nShow: \tEveryday Italian
\nEpisode: \t Everyday Lunches<\/p>\n
1 pound rotini pasta
\n1 1\/4 pound Roma tomatoes, seeded and diced
\n1\/4 cup extra-virgin olive oil
\n1 large lemon, zested and juiced
\n1 cup crumbled ricotta salata cheese or feta cheese
\n1 teaspoon salt
\n1\/2 teaspoon freshly ground black pepper
\nBring 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.
\nPlace 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Recipe courtesy Giada De Laurentiis See this recipe on air Monday Apr. 23 at 1:30 PM ET\/PT. Show: Everyday Italian Episode: Everyday Lunches 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 … <\/p>\n