Ingredients:

  • 1 lb pasta
  • 4 quarts water
  • 2 tbsp salt
  • 1 cup ricotta cheese
  • 1/2 cup parmesan cheese
  • 1 large lemon, zested and juiced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil leaves

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente. Before draining, reserve 1 cup of the starchy pasta water.
  2. Heat olive oil in a large skillet or the empty pasta pot over medium-low heat. Sauté minced garlic and red pepper flakes for about 1 minute until fragrant, then remove from heat.
  3. In a medium mixing bowl, whisk together ricotta, parmesan, lemon zest, lemon juice, and black pepper. Slowly whisk in 1/2 cup of the reserved pasta water until smooth.
  4. Add the drained pasta to the garlic-infused oil. Pour the ricotta mixture over the pasta and toss continuously over low heat for 1-2 minutes, adding more pasta water if needed for a glossy consistency.
  5. Remove from heat and garnish with fresh basil leaves.