One-Pot Pasta With Ricotta and Lemon Recipe

Name: One-Pot Pasta With Ricotta and Lemon Recipe
Ingredients: Kosher salt; 1 pound short, ribbed pasta, like gemelli or penne; 1 cup whole-milk ricotta (8 ounces); 1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving; 1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons); Black pepper; Red-pepper flakes, for serving; ¼ cup thinly sliced or torn basil leaves, for serving (optional)

"This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in That’s it..."

INGREDIENTS

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Kosher salt

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1 pound short, ribbed pasta, like gemelli or penne

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1 cup whole-milk ricotta (8 ounces)

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1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving

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1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)

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Black pepper

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Red-pepper flakes, for serving

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¼ cup thinly sliced or torn basil leaves, for serving (optional)

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