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
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.
In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper flakes.
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.
Serve with basil, more pecorino, and a drizzle of olive oil.
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