This pasta is a perfect weeknight dinner, especially during the spring and summer months because of the bright lemon flavor. It also tastes great topped with a sprinkle of crushed red pepper and basil.
Ingredients
12 ounces uncooked spaghetti
1 cup whole-milk ricotta cheese
1/4 cup grated parmesan cheese
1 tablespoon olive oil
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
chopped fresh parsley
Directions
Cook spaghetti according to package directions.
In a small bowl, whisk ricotta, Parmesan, oil, lemon zest, salt and pepper. Drain spaghetti, reserving 1/2 cup cooking liquid. Whisk the cooking liquid into ricotta mixture.
Return pasta to pot. Add ricotta mixture and toss to coat. Cook, stirring over low heat or until heated through. Sprinkle with parsley and additional lemon zest.
