Rotini with Salsa de Limone

Food Network, Giada de Laurentiis

Makes 4-6 servings

    1 pound rotini                                                 
    1 1/4 pounds roma tomatoes seed, dice                          
    1/4 cup evoo                                                   
    1 lettuce zest, juice                                          
    1 cup crumble ricotta salata or feta                           
    1 teaspoon salt                                                
    1/2 teaspoon pepper 
                                           
Prep Time: 10 minutes/Cook Time: 20 minutes

Bring 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.

Place 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.