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Ingredients
- salt & pepper
- 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
- red-pepper flakes for serving
- ¼ cup thinly sliced or torn basil leaves for serving (optional)
Instructions
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bring a large pot of salted water to a boil.
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add the pasta and cook according to package instructions until al dente.
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reserve 1 cup pasta cooking water, then drain the pasta.
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in the same pot, make the sauce: add the ricotta, parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
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add 1/2 cup pasta water to the sauce and stir until smooth.
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add the pasta and continue to stir vigorously until the noodles are well coated.
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add more pasta water as needed for a smooth sauce.
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divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot.
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garnish with grated parmesan, black pepper, red-pepper flakes and basil, if using.
