Creamy Ricotta Spaghetti

Creamy Ricotta Spaghetti


Easiest sauce ever = ricotta and pasta cooking water.
  • 12 oz. spaghetti
  • 1 tbsp. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 c. ricotta
  • Zest of 1 lemon
  • kosher salt
  • Crushed red pepper flakes, for garnish
  • Fresh basil, torn, for garnish
  1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
  2. In a large skillet over low heat, heat oil. Cook garlic until fragrant, 1 minute, then stir in ricotta, ½ cup pasta water, and lemon zest. Whisk until creamy, then add spaghetti and toss until fully coated.
  3. Season with salt, garnish with red pepper flakes and basil, and serve.

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