Just this past Sunday, I made a recipe for Lemon Ricotta Pasta with Scallops that I had pinned a couple of weeks ago. After John and I finished running a few errands for his new apartment, I decided that I'd rather cook than order pizza. I hadn't thought to take something out of the freezer to defrost, so we had to stop off at the supermarket. I pulled out my phone and went directly to the Pinterest app (which, incidentally, is painfully slow and freezes up on me), where I pulled up my Food and Recipes board. I threw out a few suggestions, until John responded enthusiastically to the Lemon Ricotta Pasta with Scallops, so we were off to get scallops and ricotta cheese.
The recipe came together really easily, and turned out nicely. The scallops were quick and easy to cook, and I had to resist the urge to nibble while I was cooking. We used bowtie pasta even though the recipe called for fettuccine. I left out the lemon zest because I forgot lemons (I had lemon juice). Overall, it took me about a half hour, which was just about as easy as could be. I sort of wish that I'd taken pictures, too!
Add on a side salad, and we had a delicious dinner. John loved it, and I loved it, so I consider this one a success! The only thing that I might do next time is add a little less ricotta. I used the amount that the recipe called for, but it was a bit too much, and was difficult to get it mixed in evenly. Despite that, I was still really happy with how it turned out. Later we took a nice walk to Philly Flavors for some ice cream, thus wrapping up an overall lovely day.
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