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one-pot pasta with ricotta and lemon recipe

platezero.com

Your Recipes

Cook Time: 15

Servings: 4

Author : Ethan Mick Ethan Mick

Ingredients

Remove All · Remove Spices · Remove Staples

Kosher salt1 lb short, ribbed pasta, like gemelli or penne1 c whole-milk ricotta (8 ounces)1 c freshly grated Parmesan or pecorino (2 ounces), plus more for serving1 tbsp freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)Black pepperRed-pepper flakes, for serving1/4 c thinly sliced or torn basil leaves, for serving Optional

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Instructions

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Step 1

1Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

Step 2

2In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.

Step 3

3Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.

Step 4

4Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.