Ingredients

Scale

Pasta tossed in a lemon-ricotta sauce with parmesan, lemon zest and lemon juice.

Directions

1
Cook pasta in boiling salted water and reserve 1 cup of pasta water.
2
Once al dente, drain the pasta and set aside.
3
In the same pot you cooked the pasta in, add ricotta, Parmesan, lemon zest, lemon juice, salt and pepper; stir until combined.
4
Add about half of the reserved pasta water and stir until combined.
5
Add the pasta and continue to stir until it is coated in sauce.
6
If needed, add more pasta water to loosen the sauce.
7
Top with red pepper flakes and more lemon zest.

Notes

Roasted zucchini on the side.

Lemon Ricotta Pasta

Name: Lemon Ricotta Pasta
Ingredients: 1 lb pasta fusilli; 1 cup ricotta whole-milk; 1 cup parmesan freshly grated; 1 1/2 tbsp lemon zest; 1/4 cup lemon juice; salt; pepper; red pepper flakes for serving; basil for serving