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nats.eatss

Lemon Ricotta Pasta

Just what my Sunday evening needed

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)

Directions

  1. 1

    Cook pasta in boiling salted water and reserve 1 cup of pasta water.

  2. 2

    Once al dente, drain the pasta and set aside.

  3. 3

    In the same pot you cooked the pasta in, add ricotta, Parmesan, lemon zest, lemon juice, salt and pepper; stir until combined.

  4. 4

    Add about half of the reserved pasta water and stir until combined.

  5. 5

    Add the pasta and continue to stir until it is coated in sauce.

  6. 6

    If needed, add more pasta water to loosen the sauce.

  7. 7

    Top with red pepper flakes and more lemon zest.

Notes

Roasted zucchini on the side.