Another NYT recipe, another one-pot recipe
Time saver: I saw that Trader Joe's has now sells peeled garlic cloves, so I got those.
The lemon juice did what it was supposed to do (deglaze the pan, or rather Dutch oven), but it also added a sour note I could have done without.
4 cups of liquid was just enough to cook the pasta.
Here's the finished dish, it looked pretty, and the ricotta made it creamy and less sour.
Alas, for once, this was a recipe that looked better than it tasted. Perhaps it was the broth I used, perhaps it was the lemon juice, but I'm not sure I tasted 'umami,' rather, it tasted a little sour (but the ricotta, once mixed with the pasta, balanced it out nicely).
7/10
