Sun Oven One Pot Pasta
4 cups penne or other short pasta
2 cloves garlic, minced
2 tablespoons chopped flat-leaf parsley
1 3/4 cups water
1 3/4 cups vegetable broth
4 ounces ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon zest
Salt and pepper to taste
Set the Sun Oven out to preheat.
Put the pasta in a large pot. Add the garlic, parsley, water, and broth. Cover (preferably with a glass lid) and cook in the Sun Oven until the water has been absorbed, 45 minutes to 1 hour. (Keep an eye on the pasta. If it’s done and there’s still some water in the pot use a slotted spoon to transfer the pasta to the serving bowl)
While the pasta is cooking prepare the sauce. In a large serving bowl, use a fork to mix together the ricotta, Parmesan, olive oil, lemon juice, and zest. Pour the cooked pasta into the bowl, stir to coat, season to taste with salt and pepper, and serve.
Makes 6 to 8 servings.