Lemon Ricotta Pasta

Pasta is so versatile. Served on its own, with proteins like fish or chicken, or tossed in rich tomato-based sauces or with a simple drizzle of olive oil and cheese. Whatever way you choose, it's perfect for any day of the week!

Lemon Ricotta Pasta

*For the full recipe, click here.

Ingredients

• 1 lb. spaghetti

• 1 c. ricotta

• 1/2 c. extra-virgin olive oil

• 1/2 c. freshly grated pecorino or Parmesan

• Zest and juice from 1 lemon

• Kosher salt

• Freshly ground black pepper

• Pinch of crushed red pepper flakes

• Freshly sliced basil, for serving

Directions

1. In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.

2. In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper flakes.

3. Add ricotta mixture and 1/4 cup reserved pasta water to pasta and toss. Add more reserved pasta water if the sauce is too thick.

4. Serve with basil, more pecorino, and a drizzle of olive oil.

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