Lemon Ricotta Pasta
Rating
This is the perfect spring dish. It's fresh, light, and instantly had us in love. If you don't have bucatini, or can't find any, use any long pasta like spaghetti or linguine!
Ingredients
- 1 lb. bucatini or spaghetti
- 1 c. ricotta
- ½ c. extra-virgin olive oil
- ½ c. freshly grated pecorino or Parmesan
- Zest and juice from 1 lemon
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes
- Freshly sliced basil, for serving
Instructions
- In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.
- In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper flakes. Add ricotta mixture and ¼ cup reserved pasta water to pasta and toss. Add more reserved pasta water if sauce is too thick.
- Serve with basil, more pecorino, and a drizzle of olive oil.
