Name: Lemon Ricotta Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Dinner
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)

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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).

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

Thinly sliced fresh basil, for serving (optional)

Lemon Ricotta Pasta

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