• 2 cups low sodium chicken broth
• 1 clove garlic, peeled and lightly smashed
• Grated zest of 1 lemon
• Juice of 1 lemon
• Coarse sea salt or kosher salt
• 1 pound bowtie pasta
• 3 tablespoons chopped parsley
• Extra virgin olive oil, for sprinkling
• 6 ounces ricotta salata
• Coarsely ground black pepper

Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic, and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven. When the water comes to a boil, add the pasta and cook until al dente. After 5 minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the parsley and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice if needed. Spoon into bowls so that the pasta is lying in a bit of both. Crumble the ricotta over top, sprinkle with a dash more oil, and grind pepper over the top. Serve and enjoy! Serves 4.