Quick and Tasty Lemon Zest Pasta

As we turn into the warmer months, I'm craving the lighter tastes of spring and summer.  One of my favorite "springtime" tastes is lemon zest.  Nothing quite brightens up a dish like that little shock of lemon flavor.

With that in mind, here's a super quick and easy recipe for a lemony pasta to make you think of spring.

Ingredients:
Two lemons, finely zested and juiced
15 oz (small container) of ricotta
Freshly ground pepper to taste
One pack of spaghetti, cooked and still warm

Directions:
In a medium bowl, mix all ingredients but spaghetti.  Toss in spaghetti until evenly coated.

Digestives (Aka, Fancy Graham Crackers)

Bran: the ingredient frequently associated with flavorless, healthy muck.  But did you know it's one of the main ingredients in what was probably a childhood favorite?  The humble graham cracker.

Now, not that I don't like graham crackers as much as the next person, but they're messy and not really all that attractive.  Plus, I tend to like a slightly softer texture.  This is where the British alternative, the digestive biscuit, steps in.

Behold!  A soft, sweet-ish cookie with that graham cracker flavor!  I like the bottoms of mine with a thin layer of chocolate.

Ingredients:
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup wheat bran (Check your whole or organic food section)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
2/3 cup brown sugar
10 tbsp butter
3 tbsp whole milk
3 tbsp heavy cream

Directions:
In a medium bowl, use a pastry cutter or food processor  to mix together all dry ingredients.  Cut in butter until butter pieces are small.  Add in milk and cream and continue to mix with cutter.  Mixture will be dry and crumbly.   Press together with your hands and refrigerate 20 minutes.  Roll out to 1/2 inch between 2 pieces of wax paper and cut into rounds.  Place on a cookie sheet lined with parchment paper.

Bake at 350 for 15 minutes, turning the pan halfway through.  Cool on a rack.