Lemon Ricotta Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

Kosher salt

16 oz. bucatini or spaghetti

1 c. ricotta

1/2 c. extra-virgin olive oil, plus more for drizzling

1 oz. Pecorino or Parmesan, finely grated (about 1/2 cup), plus more for serving

Zest and juice of 1 lemon

Pinch of crushed red pepper flakes

Freshly ground black pepper

Thinly sliced fresh basil, for serving (optional)

Directions

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1 cup pasta water before draining. Return to pot.

In a medium bowl, stir ricotta, oil, Pecorino, lemon zest, lemon juice, and red pepper flakes; season with salt and black pepper. Add ricotta mixture to pasta along with 1/4 cup reserved pasta water. Toss, adding more pasta water as needed, until sauce is thickened and glossy.

Divide pasta among bowls. Drizzle with oil. Top with Pecorino and basil (if using).

Nutrition

• Calories: 824
• Total Fat: 40 g
• Saturated Fat: 11 g
• Trans Fat: 0 g
• Cholesterol: 48 mg
• Sodium: 562 mg
• Total Carbohydrate: 88 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 25 g