One-Pot Pasta With Ricotta and Lemon
Ingredients
The pasta
-
1
pound
short, ribbed pasta (like gemelli or penne)
-
1
cup
whole-milk ricotta
-
1
cup
freshly grated Parmesan or pecorino
-
1
tablespoon
freshly grated lemon zest
-
¼
cup
lemon juice (from 1 to 2 lemons)
-
¼
cup
thinly sliced or torn basil leaves (optional)
The seasoning
-
to taste
kosher salt
-
to taste
black pepper
-
to taste
red-pepper flakes (for serving)
Instructions
- 1. Boil salted water in a large pot and cook the pasta until al dente, reserving 1 cup of pasta cooking water before draining.
- 2. In the same pot, combine ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper to make the sauce.
- 3. Stir in ½ cup of reserved pasta water into the sauce until smooth, then add the drained pasta and mix well.
- 4. Serve the pasta in bowls, topped with extra sauce, grated Parmesan, black pepper, red-pepper flakes, and basil if desired.
Nutrition Facts (estimated)
Servings
4
Calories
565
Total fat
11g
Total carbohydrates
90g
Total protein
24g
Sodium
443mg
Cholesterol
0mg
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