Year of the Noodle:  Week 49

I should have known it would be a rough day when I fell out of headstand first thing in the morning.

Not a gentle “Oops, now my feet are on the ground” kind of fall.  One where you tip over backwards until your butt hits the ground and your heels slam into the wall on the other side of the room.

Not entirely graceful.

The rest of the day was a blur of mix ups and tardiness, leaving me a bit frazzled and incredibly hungry when I finally came home to make this dish.

I was thrilled that it only took 20 minutes to prepare.

Delighted when it photographed so easily.

Revolted when I took my first bite.

John and I both pushed our plates away after one taste.  With such simple ingredients, how could it go so wrong?  How did this become so unappetizing?

I didn’t care to investigate further.  It went into the trash, and we went to Bombay Bowl.  Dinner solved.

Don’t make this.  And maybe don’t try to cook something new if you fell dramatically out of an inversion that morning.  Probably not a good omen.

Directions

Cook the pasta according to the package directions. Reserving ⅓ cup of the water, drain the pasta, then return it to the pot.
In a medium bowl, whisk together the butter, ricotta, and reserved pasta water until a rich, creamy sauce forms.
Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss.

Source:  Real Simple