lemon ricotta pasta

reserve 2 cups of

pasta cooking water, though

all might not be used

source, 6 servings

1 lb pasta, cooked in salted water; 1 c ricotta, 1 c grated parm, zest & juice of 2 lemons, kosher salt & pepper, red pepper flakes, basil

heat ricotta, parm, zest & juice, salt, pepper; add pasta water, starting with 1 c; stir; add pasta; top with more parm, red pepper flakes, basil, black pepper

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