Easy Lemon Ricotta Pasta

Okay, so this pasta is a total indulgence… but my goodness is it so sinfully delicious! Totally worth it. The best part: it’s BEYOND simple and everyone in the family loves it.

I promise, you’ll hear nothing but rave reviews from your picky easters. This Lemon Ricotta Pasta is always a hit in our house!

INGREDIENTS:

• 1lb bucatini or spaghetti (or any pasta of choice, really!)

• 1 cup ricotta

• 1/2 cup freshly grated Pecorino or Parmesan (I like to add more to garnish, too!)

• 1/2 cup extra-virgin olive oil

• Zest and juice of 1 lemon

• Freshly ground black pepper

• Salt

• Pinch crushed red pepper flakes

• Freshly sliced basil (optional)

INSTRUCTIONS:

Start with a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1/4 cup pasta water before draining. Return the drained pasta to pot. 

Then, in a medium bowl, stir together ricotta, pecorino, oil, and lemon zest and juice. Season with salt, pepper, and red pepper flakes.

Add the mixture to pasta along with 1/4 cup reserved pasta water and toss, adding more pasta water as needed to coat the noodles. 

Now for the best part! Serve with basil, fresh cracked pecorino, and more parmesan. For a bit more heat (and color) you could also garnish with some crushed red pepper flakes. Enjoy!